Chicken Tetrazzini

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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!

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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