Chicken Tetrazzini

By S. Danford

Ingredients

• CHICKEN
• 2 T olive oil
• 1 lb baby bella mushrooms, sliced
• 1 t minced garlic
• 1 12 oz box fettucine or linguine pasta, cooked
• 1 lb chicken, cooked and shredded
• 1/4 cup sun dried tomatoes, sliced or chopped
• SAUCE
• 6 T unsalted butter, divided
• 4 T flour
• 2 cups chicken broth
• 1 1/2 cups heavy cream
• 1 t freshly squeezed lemon juice
• Kosher salt
• White pepper
• 1 cup shredded mozzarella cheese or white cheddar
• TOPPING
• 1/4 cup freshly grated Parmesan cheese
• 1/2 cup Italian breadcrumbs
• Parsley, chopped, for garnish

Preparation

Step 1

Preheat oven to 350
Spray a 9x13 casserole dish with cooking spray.
In a large saute pan, heat the olive oil and saute the mushrooms for 6-8 minutes.
Add garlic and cook an additional minute.
Using a slotted spoon, remove to a bowl.
In another clean large saute pan, melt 4 T butter over medium heat. Add the flour and whisk constantly until the mixture takes on the consistency of wet sand. Gradually pour in the broth while continuing to whisk. Then gradually whisk in the cream and lemon juice. Lower the heat slightly and continue whisking until sauce is thickened, about 3-4 minutes (if sauce is too thick add additional broth).
Remove from heat and stir in salt and pepper to taste.
Add cheese and stir until melted.
Fold in the pasta, chicken, mushrooms, and tomatoes and thoroughly combine.
Pour into prepared casserole dish.
Melt the remaining 2 T butter and combine with Parmesan cheese and breadcrumbs.
Sprinkle evenly over casserole.
Bake in preheated oven for 30-35 minutes or until sauce is bubbly and breadcrumbs are brown.
Let cool slightly before serving.
Garnish with chopped parsley.