Since the weather feels and looks like winter, I decided to make a one pot dish that would typically be served during cold weather months. Chicken Tetrazzini is a classic comfort food dish that is both easy to prepare and great for serving as a large family meal. My friend Jeanna came over to take pictures of me preparing this rainy day dinner, which turned out to be pretty tasty! Thanks, Martha!
- Coarse salt
- Ground pepper
- 6 tablespoon(s) butter
- 1 pound(s) white mushrooms, trimmed and sliced 1 inch thick
- 1/2 cup(s) all-purpose flour
- 3 cup(s) milk
- 1 can(s) (14 1/2-ounce) reduced-sodium chicken broth
- 3/4 cup(s) dry white wine
- 3 cup(s) grated Parmesan cheese
- 1/2 teaspoon(s) dried thyme leaves
- 1 pound(s) linguine, broken in half
- 1 rotisserie chicken, skin removed, meat shredded (about 4 cups) or shredded chicken breasts
- 1 package(s) (10-ounce) frozen peas, thawed and drained
- Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
- Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.
- Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.
- To freeze: After placing pasta mixture in baking dishes and sprinkling with Parmesan (step 3), cool to room temperature. Cover tightly with aluminum foil, and freeze up to 3 months.
To bake from frozen: Bake, covered with foil, at 400 degrees, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. Serve.
To bake from thawed: Thaw overnight in refrigerator. Bake, covered with foil, at 400 degrees, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes.