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Chicken Tetrazzini

This recipe creates a classic Chicken Tetrazzini, featuring tender linguine and shredded chicken in a rich, creamy sauce with mushrooms and peas, all baked to golden perfection with a generous topping of Parmesan cheese. It's a comforting and hearty casserole ideal for a family meal.
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Servings: 8 people
Course: lunch/dinner
Cuisine: American
Calories: 6055.7
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 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

Equipment

  • 1 Large Pot For cooking linguine
  • 1 Large Skillet or Dutch Oven For sautéing mushrooms and preparing the sauce
  • 1 Whisk For making a smooth roux and sauce
  • 1 9x13 Inch Baking Dish For assembling and baking the casserole
  • 1 Wooden Spoon or Spatula For stirring ingredients

Method
 

  1. Preheat your oven to 375°F (190°C) and butter a 9x13 inch baking dish.
  2. Bring a large pot of salted water to a boil, add the linguine broken in half, and cook according to package directions until al dente; drain and set aside.
  3. In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium-high heat, add the sliced mushrooms, and cook until tender and browned, about 8-10 minutes; season with salt and pepper, then remove from the skillet and set aside.
  4. Melt the remaining 4 tablespoons of butter in the same skillet over medium heat, then whisk in the all-purpose flour and cook for 1 minute to create a roux.
  5. Gradually whisk in the milk, chicken broth, and dry white wine until smooth; bring to a simmer, stirring constantly, and cook until the sauce thickens.
  6. Stir 2 cups of the grated Parmesan cheese and the dried thyme into the sauce; season generously with salt and pepper to taste.
  7. Combine the cooked linguine, shredded rotisserie chicken, sautéed mushrooms, and thawed peas with the creamy sauce in the skillet.
  8. Pour the mixture into the prepared baking dish, spreading it evenly.
  9. Sprinkle the remaining 1 cup of Parmesan cheese over the top of the casserole.
  10. Bake for 20-25 minutes, or until bubbling and the cheese is golden brown; let stand for a few minutes before serving.

Notes

For an exceptionally smooth sauce, ensure the roux is fully cooked before gradually adding cold milk and broth while whisking continuously to prevent lumps. Cook the linguine al dente, as it will continue to cook slightly in the oven. Using a good quality dry white wine will significantly enhance the depth of flavor; however, extra chicken broth can be substituted if preferred. Feel free to incorporate fresh herbs like parsley or tarragon at the end for brightness.