Chicken Tetrazzini Casserole

10 May
Chicken Tetrazzini Casserole

Chicken Tetrazzini Casserole

Busy, busy, busy! That’s what I’ve been lately, and when you’re busy it’s so nice to have a fairly quick and healthy casserole to whip together, just like this one. This is even something I wouldn’t mind cooking myself on this Mother’s Day (as long as I don’t have to do the dishes!). And Happy Mother’s Day to all mothers out there, be it mothers of humans, fur-kids, or nature! I hope you enjoy this recipe, this was a thumbs-up in my family all the way around.

Chicken Tetrazzini Casserole
Adapted from Cooking Light magazine

5 ounces uncooked linguine, snapped in half
2 1/2 tablespoons butter, divided
2 tablespoons flour
1 1/4 cups homemade or low-sodium chicken broth
1/2 cup Half and Half, or milk
1 ounce Neufchâtel cream cheese
1/2 cup grated Parmesan cheese, divided
Salt and pepper, to taste
4 ounces sliced mushrooms
1/2 cup chopped onions
2 teaspoons minced garlic
1 teaspoon fresh thyme, chopped
1/4 cup dry sherry
1 1/2 cups shredded cooked chicken breast
1/2 cup frozen peas
2-inch thick chunk French bread baguette, torn into chunks
1 teaspoon oil

Shred that Chicken Breast!

Shred that Chicken Breast!

Preheat oven to 375 degrees. Cook the pasta according to package directions, drain, and set aside.

Meanwhile, melt half the butter in a saucepan over medium heat. Stir in the flour and whisk for a couple of minutes until all combined. Pour in the chicken broth and milk, whisking constantly.

Stirring the Cheese into the Sauce

Stirring the Cheese into the Sauce

Bring up to a boil, then reduce heat and simmer 5 minutes, whisking occasionally. Stir in 1/4 cup of Parmesan cheese and the cream cheese until combined, then turn off heat and set aside.

Suateing the Mushrooms and Onion

Sauteing the Mushrooms and Onions

In a large skillet over medium-high heat, add the rest of the butter. Add the mushrooms and saute for 3 to 5 minutes. Then add the onions, garlic, and thyme and saute for 5 more minutes. Add the sherry, then cook for a minute more.

Combining the Casserole

Combining the Casserole

Pour in the saucepan of milk/cheese mixture, the pasta, chicken, and peas. Toss to combine. Spoon the mixture into a 2-quart casserole coated with oil spray.

Casserole Ready for Bread Crumbs

Casserole Ready for Bread Crumbs

Place the torn bread pieces and the rest of the Parmesan cheese in a food processor and pulse until coarse crumbs form. Sprinkle evenly over the pasta. Bake for 30 minutes or until browned and bubbly.

Chicken Tetrazzini Casserole

Chicken Tetrazzini Casserole

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

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21 Responses to “Chicken Tetrazzini Casserole”

  1. Adam J. Holland May 10, 2015 at 7:34 am #

    Happy Mother’s Day, Kathryn. My family ate something similar to this when I was growing up. It was always good to see it on the menu. Yours looks fancier though and I’m going to introduce it to my own family. Hope all is well with you. 🙂

    Liked by 1 person

  2. yummyinsidemytummy May 10, 2015 at 7:37 am #

    Happy Mothers Day to you! Hope you got nicely spoilt. And this is a very interesting recipe! Do check out my blog posts 🙂

    Liked by 1 person

  3. tinywhitecottage May 10, 2015 at 8:06 am #

    Aw! This looks so delicious Kathryn! I’ve never baked spaghetti before (well, except mac & cheese). Love the creamy sauce with mushrooms and peas. I’m going to make this one! I know it will be a hit. Happy Mother’s Day! Hope you have a wonderful day. 🙂

    Liked by 1 person

    • anotherfoodieblogger May 10, 2015 at 10:01 am #

      Thank you so much Seana, we are about to leave for brunch and then visit a greenhouse I’ve been wanting to see. Happy Mother’s Day to you too!

      Like

  4. teagan geneviene May 10, 2015 at 8:22 am #

    Wow KR, another delicious dish! I do love casseroles. Your step-by-step photos are beautiful. The end result is golden perfection. Hugs! 😀

    Liked by 1 person

  5. Michelle Williams May 10, 2015 at 9:22 am #

    I love Cooking Light recipes. This looks delicious!

    Liked by 1 person

  6. Gerlinde@sunnycovechef May 10, 2015 at 12:28 pm #

    You did it again Kathryn, you are making me hungry. Happy Mother’s Day!

    Liked by 1 person

  7. My Little ROCK May 10, 2015 at 5:14 pm #

    This looks so yummy!

    Liked by 1 person

  8. the drunken cyclist May 11, 2015 at 2:43 pm #

    Totally unrelated to this tasty looking casserole, but what are your thoughts on ham steaks? I have not had them since a kid, but I saw some in the store and was tempted. Then I was worried it was a white-trash kind of food. Thoughts?

    Liked by 1 person

    • anotherfoodieblogger May 11, 2015 at 2:59 pm #

      Oh no, not white trash at all! As long as you get those nice bone-in ones, then you know it is not like the processed canned hams. Just throw that puppy on a grill to heat it up for a few minutes on each side (plus the grill marks are cool looking) and serve up with a big old baked potato and salad. Dinner!

      Like

  9. MealsWithMel May 11, 2015 at 4:56 pm #

    I’m saving this one 🙂 Yum!! I love a good casserole recipe

    Liked by 1 person

  10. AppetiteDeluxe May 15, 2015 at 6:21 pm #

    Looks delicious!

    Liked by 1 person

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