Chicken Tetrazzini
April 3, 2020
Last night, my husband said we should make Chicken à la King. I happen to have a lot of chicken at the moment. I then proceed to tell him how to make Chicken Tetrazzini. I get them both mixed up!
It turns out the difference is that Chicken Tetrazzini has cheese in it and Chicken à la King does not. In the 1950s, you would open a can of Campbell's cream of mushroom soup, a package of frozen peas, carrots, a can of sliced mushrooms, some Velveeta cheese, and chicken or turkey and voila...an abomination! Anyway, my version is delicious!
- Prep: 15 mins
- Cook: 1 hrs
- Yields: 8 Servings
Ingredients
12 ounces thin spaghetti or linguine
4 cups rotisserie chicken or cooked chicken, shredded
1 pound button mushrooms, thickly sliced
1 medium onion, finely chopped
2½ cups low sodium chicken broth
1½ cups half and half or heavy cream
1 teaspoon sea salt, or to taste
¼ teaspoon black pepper, freshly ground
Directions
1Preheat the oven to 350˚ F. Cook pasta in a large pot of salted water until al dente according to package instructions then rinse to stop the cooking process, drain and set aside.
2Place a large dutch oven or pot over medium/high heat. Add the oil and then add the mushrooms and sauté 3 minutes or until softened. Add onions and cook until onions are soft and golden, 5 - 7 minutes. Add the garlic and sauté another 1 - 2 minutes until fragrant. Remove from the pot and add it to the chicken.
3In the same pot, melt the butter and whisk in the flour until lightly golden, about 1½ minutes. Add the chicken broth, lemon juice, and whisk until smooth. Add half and half and bring to a simmer. Season sauce with more salt and pepper to taste. Add the chicken, mushrooms, onions, parsley and pasta to the pot then transfer it to a 3x9 casserole dish, sprinkle the top with cheese and cover with foil and bake 25 - 30 minutes then bake uncovered an additional 10 - 15 minutes.
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