mjd
Veteran
Reinventing Chicken Tetrazzini
Prep Time: 30 minutes
Cook Time: 25 to 30 minutes
Servings: 8 to 10 servings
Source: Reinventing Chicken Tetrazzini - No. 2
INGREDIENTS
8 ounces thin spaghetti or vermicelli
Salt
3 cups (12 ounces) chopped or shredded cooked chicken
4 tablespoons butter
2 cups (8 ounces) sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped celery
3 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy (whipping) cream
2 tablespoons sherry
Freshly ground black pepper
1 cup (4 ounces) grated Parmesan cheese, divided use
1/4 cup sliced green olives
1/4 cup (or more as desired) chopped toasted pecans, for garnish
DIRECTIONS
1. Bring a large pot of water to a boil over high heat. Break the spaghetti noodles in half. Stir in the spaghetti and 1 teaspoon salt. Reduce the heat to medium-high, and cook the spaghetti, uncovered, according to package directions until just done, 6 to 7 minutes. Drain the spaghetti well in a colander, shaking it to remove excess water. Place it in a mixing bowl, add the chicken, and toss to combine. Set aside.
2. Place a rack in the center of the oven, and preheat the oven to 375 degrees.
3. Place the butter in a large skillet over medium heat. When melted, add the mushrooms, onion, and celery and cook, stirring, until soft, 3 to 4 minutes. Reduce the heat to medium-low, and add the flour. Cook, stirring, for 1 minute. Add the chicken broth and cook, stirring, until it begins to thicken, 1 to 2 minutes. Add the cream, and stir until combined. Add the sherry, season with salt and pepper to taste, and cook stirring until the sauce comes just to a boil, about 2 minutes. Remove the pan from the heat and stir in 1/2 cup of the Parmesan and olives. Pour the sauce into the bowl with the chicken and noodles and stir to combine well.
4. Transfer the chicken mixture to a 13- by 9-inch or large round ceramic or glass casserole dish. Sprinkle with the remaining 1/2 cup Parmesan. Bake the casserole until it is bubbling, about 25 to 30 minutes. Remove from the oven, let it rest 10 minutes, then scatter with the toasted pecans and serve.
Prep Time: 30 minutes
Cook Time: 25 to 30 minutes
Servings: 8 to 10 servings
Source: Reinventing Chicken Tetrazzini - No. 2
INGREDIENTS
8 ounces thin spaghetti or vermicelli
Salt
3 cups (12 ounces) chopped or shredded cooked chicken
4 tablespoons butter
2 cups (8 ounces) sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped celery
3 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy (whipping) cream
2 tablespoons sherry
Freshly ground black pepper
1 cup (4 ounces) grated Parmesan cheese, divided use
1/4 cup sliced green olives
1/4 cup (or more as desired) chopped toasted pecans, for garnish
DIRECTIONS
1. Bring a large pot of water to a boil over high heat. Break the spaghetti noodles in half. Stir in the spaghetti and 1 teaspoon salt. Reduce the heat to medium-high, and cook the spaghetti, uncovered, according to package directions until just done, 6 to 7 minutes. Drain the spaghetti well in a colander, shaking it to remove excess water. Place it in a mixing bowl, add the chicken, and toss to combine. Set aside.
2. Place a rack in the center of the oven, and preheat the oven to 375 degrees.
3. Place the butter in a large skillet over medium heat. When melted, add the mushrooms, onion, and celery and cook, stirring, until soft, 3 to 4 minutes. Reduce the heat to medium-low, and add the flour. Cook, stirring, for 1 minute. Add the chicken broth and cook, stirring, until it begins to thicken, 1 to 2 minutes. Add the cream, and stir until combined. Add the sherry, season with salt and pepper to taste, and cook stirring until the sauce comes just to a boil, about 2 minutes. Remove the pan from the heat and stir in 1/2 cup of the Parmesan and olives. Pour the sauce into the bowl with the chicken and noodles and stir to combine well.
4. Transfer the chicken mixture to a 13- by 9-inch or large round ceramic or glass casserole dish. Sprinkle with the remaining 1/2 cup Parmesan. Bake the casserole until it is bubbling, about 25 to 30 minutes. Remove from the oven, let it rest 10 minutes, then scatter with the toasted pecans and serve.