Turkey Tetrazzini

By S. Danford

To make ahead: Freeze the uncooked casserole for up to three months. Let it thaw completely. Top with Parmesan cheese and panko then bake at 350 until browned and bubbly, about 45 minutes.

Ingredients

• 8 oz uncooked whole wheat thin spaghetti
• 1 1/2 t canola oil
• 1/2 cup chopped yellow onion
• 1/2 cup chopped celery
• 8 oz fresh cremini mushrooms, sliced (about 2 cups)
• 1 T sherry
• 1 T unsalted butter
• 1 1/2 T flour
• 1 cup unsalted chicken broth
• 3 oz parmesan cheese, grated (about 3/4 cup), divided
• 3 oz 1/3 less fat cream cheese (about 6 T)
• 3/4 t kosher salt
• 2 cups shredded rotisserie chicken breast (about 10 oz)
• 1/2 cup panko Japanese breadcrumbs

Preparation

Step 1

Bring a large pot of water to a boil over high heat
Add the pasta and reduce meat to medium low and cook until noodles are al dente, about 8-9 min
Meanwhile, heat oil in a large Dutch oven over medium high
Add onion and celery. Cook, stirring occasionally until softened, about 5 min
Add mushrooms and cook stirring occasionally until the liquid has evaporated, 7-8 min
Reduce heat to medium
Drain the pasta reserving 1/4 cup cooking liquid. Set aside
Stir sherry into the mushroom mixture, gently scraping to loosen browned bits.
Stir in butter until melted.
Add flour and cook, stirring constantly, until smooth, 1-2 min
Add broth and reserved cooking liquid. Cook, stirring until the liquid begins to thicken, about 3 min
Stir in 1/2 cup Parmesan, cream cheese, and salt, stirring constantly until smooth, about 2 minutes
Remove from heat
Add chicken and cooked pasta and stir to coat.
Preheat the broiler to high
Transfer pasta mixture to a deep 3 qt baking dish
Top with panko and remaining 1/4 cup parmesan
Broil until the top is golden, 2-3 minutes
Remove from oven and garnish with parsley