Chicken Tetrazzini

Chicken Tetrazzini Dish Guide

Serves 8

4 T unsalted butter

1 lb pot-sized spaghetti

8 oz cremini mushrooms, sliced

1 small onion, minced (about 1 cup)

4 garlic cloves, minced

2 T all purpose flour

¾ cup white wine

4 cups chicken stock

8 oz cream cheese

¾ cup freshly grated parmesan cheese

1 large rotisserie chicken, shredded by hand (about 3 cups)

1 cup frozen peas

1 cup (4 oz) smoked gouda cheese, freshly grated

½ cup seasoned breadcrumbs

Fresh herbs (green onion, basil) to garnish

Salt and Pepper to taste

Add 2 T butter to a large pot or pan and melt over medium heat. Add the mushrooms and onions and sweat for 5 minutes. Add the garlic and cook out for 2 minutes. Add the flour and stir until thoroughly mixed in with the butter. Deglaze with the wine and scrape up any fond. Once wine has reduced, add in the stock and bring it to a simmer.

Once simmering, add in the cream cheese and melt into the sauce. Once cream cheese is mostly incorporated, add in ½ cup of the parmesan and the gouda and turn heat to low. Melt in the cheeses and then add in the peas and chicken. Season to taste with salt and pepper and set aside.

Bring a large pot of water to a boil and season with salt. Add in the spaghetti and cook just shy of al dente. Drain pasta.

Add the pasta to a 13x9 baking tray. Add the chicken and cream sauce mixture. Stir and toss thoroughly to combine the pasta and sauce. In a separate bowl add the breadcrumbs and remaining parmesan cheese. Melt the remaining 2 T butter and add to the breadcrumbs. Stir to combine. Top the pasta with the breadcrumbs evenly and bake at 350 F for 25-30 minutes or until golden brown.

Let cool for 15-20 minutes before serving. Garnish with fresh herbs and more parmesan if desired.