Chicken Tetrazzini

Chicken Tetrazinni is a retro baked casserole. Spaghetti chicken and mushrooms with a delicious creamy wine sauce, what's not to love. It is one of my favorite chicken recipes, and will please kids and adults alike. Give your family a little love on a plate tonight.

Tetrazzini is an American dish possibly named after the Italian opera star, Luisa Tetrazzini. It is widely believed to have been invented between1908-1910 at the Palace Hotel in San Francisco, California by Chef Ernest Arbogast. Tetrazzini was a long-time resident at the Palace Hotel, which may add credence to the claim. However, other sources claim that the dish originated at the Knickerbocker Hotel in New York City.

• Yield 6 to 8 servings
• Prep 35 min
• Cook 1 hr
• Total 1 hr 35 min

Ingredients

• 9 tablespoons butter
• 2 tablespoons olive oil
• 4 boneless skinless chicken breasts
• 2 ¼ teaspoons salt
• 1 ¼ teaspoons freshly ground black pepper
• 1 pound white mushrooms, sliced
• 1 large onion, finely chopped
• 5 cloves garlic, minced
• 1 tablespoon chopped fresh Thyme leaves
• ½ cup dry white wine
• ¼ cup all-purpose flour
• 4 cups whole milk, room temperature
• 1 cup heavy whipping cream, room temperature
• 1 cup chicken broth
• ⅛ teaspoon ground nutmeg
• 12 ounces linguine
• ¾ cup frozen peas
• ¼ cup chopped fresh Italian parsley leaves
• 1 cup grated Parmesan Cheese
• ¼ cup dried Italian-style breadcrumbs

Preparations

1. Preheat the oven to 450 degrees F.
2. Spread 1 tablespoon of butter over a 13 " by 9" by 2" baking dish.
3. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat.
4. Sprinkle the chicken with ½ teaspoon each of salt and pepper.
5. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side.
6. Transfer the chicken to a plate to cool slightly.
7. Coarsely shred the chicken into bite-size pieces and place into a large bowl.
8. Meanwhile, add 1 tablespoon each of butter and oil to the same pan.
9. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes.
10. Add the onion, garlic, and Thyme, and saute until the onion is translucent, about 8 minutes.
11. Add the wine and simmer until it evaporates, about 2 minutes.
12. Transfer the mushroom mixture to the bowl with the chicken.
13. Melt 3 more tablespoons butter in the same pan over medium-low heat.
14. Add the flour and whisk for 2 minutes.
15. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper.
16. Increase the heat to high. Cover and bring to a boil.
17. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
18. Bring a large pot of salted water to a boil.
19. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes.
20. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture.
21. Toss until the sauce coats the pasta and the mixture is well blended.
22. Transfer the pasta mixture to the prepared baking dish.
23. Stir the cheese and breadcrumbs in a small bowl to blend.
24. Sprinkle the cheese mixture over the pasta.
25. Dot with the remaining 3 tablespoons of butter.
26. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.