Chicken Tetrazzini (Edit)

Yield

Ingredients

• 1 lb mushroom (sliced)

• 1 large onion

• 5 cloves garlic (minced)

• 1 lb chicken (bite sized)

• 1 Tbsp thyme

• ¾ -1 c. dry, white wine

• ⅓ c. flour

• salt and pepper to taste

• thyme

• ⅛ tsp nutmeg

• 3 Tbsp olive oil

• 10 Tbsp butter

• 1½ c. chicken broth

• 1 c. heavy cream

• 4 c. milk (more fat = less likely to break sauce)

• 12-16 oz. linguine (prepared)

• 1 - 2 c. parmesan

• 1 pkg. (~3 c.) Italian cheese mix

• 1 Tbsp parsley (if dried, add during cooking; if fresh, double amount and use as garnish on top)

Directions

• Cook noodles per direction but leave them very slightly under al dente.

• Season chicken with salt and pepper, sear in olive oil on both sides until cooked.

• Remove from pan and let sit.

• Add diced onion and sliced mushrooms to same pan with a small drizzle of olive oil and a couple tablespoons butter.

• Add Salt, pepper and thyme.

• Add garlic 1/2 way through.

• When mushrooms and onions are cooked, add wine and boil and out.

• Remove from pan. In same pan again add remaining butter (should be about a full stick.)

• Add flour and cook until color just starts to turn.

• Add chicken broth and milk. I also add a dash of thyme in this step too. Boil and stir frequently until it has thickened.

• Add salt, pepper, and nutmeg. Cook for another minute or two.

• Then this is important, TURN OFF THE HEAT. You then will add all your mixed Italian cheese and half of the Parmesan. (It’s important not to boil the sauce after you start adding the cheese, so make sure the burner is off.)

• Mix constantly until well mixed and no clumps.

• It should be pretty thick at this stage, as then you will add the heavy cream.

• Shred chicken, mix with mushroom mixture, noodles, and sauce.

• Add peas frozen to this mixture.

• Place in dish. Top with lots of breadcrumbs and remaining parm.

• Bake at 375 for about 35-45 min depending on the depth of your baking dish.