Chicken Tetrazzini

Photo by Arron M.

PREP TIME

30

minutes

TOTAL TIME

70

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

70

minutes

SERVINGS

--

servings

Ingredients

  • Coarse salt and ground pepper

  • 6

    tablespoons butter

  • 1

    pound white mushrooms, trimmed and sliced 1/4 inch thick

  • 1/2

    cup all-purpose flour

  • 3

    cups milk

  • 1

    can (14.5 ounces) reduced-sodium chicken broth

  • 3/4

    cup dry white wine

  • 3

    cups grated Parmesan cheese

  • 1/2

    teaspoon dried thyme leaves

  • 1

    pound linguine, broken in half

  • 1

    rotisserie chicken, skin removed, meat shredded (about 4 cups)

  • 1

    package (10 ounces) frozen peas, thawed and drained

Directions

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.

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