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Chicken TetrazziniOur freezer-friendliest chicken recipe makes one casserole that will serve four tonight, plus a second meal to freeze and pull out when you're in a pinch.
  • 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
servings:8
  1. 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.
  2. 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.
  3. 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.
30 min30 min70 min

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    Chicken Tetrazzini

    By Everyday Food
    servings:8
    cook time:30min
    recipe source:Everyday Food
    Our freezer-friendliest chicken recipe makes one casserole that will serve four tonight, plus a second meal to freeze and pull out when you're in a pinch.
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    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

    1. 1Preheat 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.
    2. 2Make 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.
    3. 3Cook 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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    1 USER REVIEWS
    • Nice recipe
      Prabu By Prabu on Tue, May 21, 2013 1:21 PM EDT

      star33

      Good
      0 of 0 people found this review helpful
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