Chicken Tetrazzini

I’ve always seen this recipe made with turkey. As I prefer chicken over turkey, I changed it up, added my own touches and came up with this recipe. It’s rich, creamy and oh so satisfying.

MISE EN PLACE

INGREDIENTS:

• 8 Ounces of spaghetti (you can also use linguini or fettuccini)
• 1 Cup grated parmigiano reggiano
• 8 Ounces sliced fresh mushrooms
• 1/4 Cup butter
• 1/4 Cup all purpose flour
• 1 Tsp kosher salt
• 1/2 Tsp ground white pepper
• 1 Cup chicken broth (I prefer chicken bone broth)
• 1 Cup heavy cream
• 1 Cup milk
• 2 Tbsp good quality sherry
• 1/2 Cup sour cream
• 2 Cups chopped cooked chicken (I use store bought rotisserie chicken)

INSTRUCTIONS:

• Spray a 2 quart casserole dish.
• Preheat the oven to 350 degrees F.
• Boil the pasta in well salted water until al dente.
• In a large pan, melt the butter over medium heat and add the sliced mushrooms. Sauté until the liquid is gone.
• Add the flour stirring well to combine and continue cooking for 2 to 3 minutes. The mixture should be smooth and bubbly.
• Slowly stir in the cream, milk, broth and sherry. Add 1/2 cup of the parmigiano reggiano and continue cooking over medium heat, stirring constantly until the mixture thickens.
• Add the pasta and chicken and combine well. Pour the mixture into the sprayed casserole dish, sprinkle the remaining parmigiano reggiano on top and bake for 30 minutes.
• Let sit for 15 to 30 minutes before serving.