Monday, December 1, 2014

Chicken Tetrazzini Casserole

This recipe comes to us from and is SO good! I was researching how this dish got its name, and learned that it was named after an Italian opera singer named Louisa Tetrazzini. It is usually made with poultry or seafood, mushrooms, a parmesan sauce, and spaghetti. When I made this, I left out the dry white wine, and instead of sprinkling parmesan cheese on top before baking, I made a buttery crumb topping for it. It came out delicious.

So, now that our history lesson is done, let’s get cooking!

Set a pot of water to boil for the spaghetti.

While that’s going, cut the chicken into cubes about 1” in size.

Dice the onion, mince the garlic, and slice the mushrooms if using fresh. I didn’t happen to have any on hand, so I used canned.

When the water boils, cook the pasta until al dente. Drain and rinse with cold water.

In a large skillet, melt the butter on medium heat and sauté the chicken until starting to cook on one side.

Add the onion, garlic, and dried thyme, cooking until onion is tender.

Using a slotted spoon, scoop out the chicken and set aside in a bowl, leaving all liquid in the skillet.

With a whisk, stir in the flour to make a roux.

Slowly add the milk, whisking constantly, until thickened. Add the parmesan cheese, salt and pepper.

Add back into the pan the cooked chicken in the bowl, the mushrooms, frozen peas, and the cooked spaghetti. I used a spoon and my tongs to mix it all.

Pour everything into a 9 X 13” baking dish.

In a bowl, mix together the bread crumbs and melted butter.

Sprinkle the crumb topping on the casserole. Bake at 350° for 30 minutes. Enjoy! ~TMMF

Chicken Tetrazzini Casserole

8 oz spaghetti
2 huge chicken breasts
   (boneless skinless)
1 md Vidalia onion
3 cloves garlic
1 lg can sliced mushrooms
½ c butter
½ tsp dried thyme
¼ c flour
3 c milk
1 ½ tsp salt
1 tsp black pepper
1 c frozen peas
½ c parmesan cheese
1/2 c bread crumbs
2 Tbl melted butter

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