Chicken Tetrazzini is an Italian dish, named after the famed opera singer, Lusia Tetrazzini. This dish despite its glamorous beginnings serves my family well, as a weekday meal. It's filled with gooey, creamy, cheesy pasta and chicken and there's nothing I can do wrong when I put this on my table. Also, as a busy mother I adore the fact that I can incorporate some many vital components, of protein, carbohydrates and dairy all in one dish, prefect for my growing children. Perfect as a weekday meal or even dressed up to make it a glamorous main dish at a dinner party, the Chicken Tetrazzini, will not disappoint and will hit all the right notes with the “ooh's” and “ahh's” of delight, much like the famous singer. Enjoy!
Ingredients
1 tablespoon butter
1 cup finely chopped onion
2/3 cup finely chopped celery
3/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
8-ounces of mushrooms
1/2 cup dry sherry (optional)
3 ounces flour
14.5-ounces chicken broth
9 ounces grated fresh cheese
1/2 cup cream cheese
7 cups cooked vermicelli pasta
4 cups chopped cooked chicken breast
1 cup of breadcrumbs
Preparation
1. Preheat oven to 350°.
2. Melt butter in a large stockpot over medium-high heat. Add onion, celery, black pepper, salt, and mushrooms; sauté 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute.
3. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.
4. Add 1 ¾ cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add pasta and chicken; stir until blended. Put pasta mixture in to an over proof dish.
5. Combine breadcrumbs and ½ cup Parmesan cheese; sprinkle evenly over pasta.
6. Bake at 350° for 30 minutes or until lightly browned and bubbly. Remove casserole from oven; let stand 15 minutes.
By Mayuri Jayasinghe
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