Monday, November 8, 2010

Seduce Your Man with Chicken Tetrazzini


I've been making variations on this recipe for Chicken Tetrazzini since Cooking Light published it in 2003. It was in an article about freezer-friendly casseroles that included a recipe for stuffed shells that has also become a family favorite.

This morning, I decided to google some other recipes for Chicken Tetrazzini to see if I could come up with some new ideas, and I came across this silly video about seducing a man with Chicken Tetrazzini:



I have to say, I don't see Chicken Tetrazzini as terribly seductive... I think of it as kid-friendly comfort food! This is a dish I've brought to new mothers and friends in mourning. It works especially well for that sort of thing since it freezes well and can go straight from the freezer to the oven. Cooking Light's recipe makes a double-batch and includes the instructions for going from freezer to oven. I've included my a-little-less-light-but-a-little-more-fiber single casserole variation here.


Chicken Tetrazzini

Ingredients:
  • 1 tablespoon olive oil
  • Cooking spray
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 1 teaspoon minced garlic
  • 1 teaspoon fresh thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 5-6 cups sliced mushrooms (16 ounce package)
  • 1/4 cup dry sherry
  • 2 tablespoons butter
  • 1/3 cup all-purpose flour
  • 2 3/4 cups fat-free, less-sodium chicken broth
  • 1 1/4 cups grated fresh Parmesan cheese (divided)
  • 1/2 cup 1/3-less-fat cream cheese
  • 4 cups hot cooked Barilla-plus spaghetti
  • 3-4 cups shredded or chopped cooked chicken breast
  • Tiny pinch of nutmeg
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • cooking spray
  • 1/2 cup whole wheat panko
  • 2 tablespoons parsley
Directions:
  1. Preheat the oven to 350°.
  2. Heat the olive oil in large stockpot over medium-high heat. Add the onion, celery, garlic, thyme, pepper, salt, and mushrooms. Sauté 4 minutes or until the mushrooms are tender. 
  3. Add the sherry and cook 1 minute. Remove the vegetable mixture, including any liquids, from the pot.
  4. Melt the butter in the pan. 
  5. Gradually add the flour to pan; cook for about 3 minutes, whisking constantly. 
  6. Gradually whisk in 1 cup of the broth.  Continue to whisk until all the lumps are gone. 
  7. Stir in the remaining broth. Bring to a boil. Reduce the heat and simmer 5 minutes, stirring frequently. Remove from heat.
  8. Add one cup of the Parmesan cheese and the cream cheese, stirring with a whisk until cream cheese melts. Add the pasta, chicken, vegetables, nutmeg, salt and pepper and stir until combine. 
  9. Taste and adjust seasonings.
  10. Pour the mixture into a large baking dish coated with cooking spray.
  11. Combine the panko, parsley and remaining 1/4 cup Parmesan cheese.  Sprinkle evenly over the casserole.
  12. Bake at 350° for 30 minutes or until lightly browned. Remove casserole from oven; let stand 15 minutes.
This a great recipe to make with leftover chicken or turkey. I didn't so I poached 2 boneless skinless chicken breasts and 2 boneless skinless thighs.

It is not a terribly photo-friendly recipe, but the family loved it. Last winter, the boys were not the mushroom fans they are now. Tonight they agreed that we should add it to the short list of recipes we make regularly. That's a pretty high bar!

9 comments:

JGH said...

LOL over the video!!
This is a dish my mom used to make- definitely comfort food. We don't do mushrooms, but I bet I could make it without, huh? Looks very yummy.

Lynn said...

I've seen other version with broccoli, peas or slivered almonds in place of the mushrooms. I almost added peas into this casserole, but I just really don't like them!

Hilary said...

I'm going to try this for dinner tonight!

Megan said...

Thanks for this recipe! I posted about it on my blog: http://megans-kitchen.blogspot.com/2010/11/chicken-tetrazzini.html

Lynn said...

Thanks for the props Megan -- I am glad you enjoyed it. And I am in awe of your photo!

Kaarina said...

I saw your recipe on Food and Whine and tried it last night. I noticed her version was missing the step where you combine the veggie mixture with the rest of the ingredients. I just went to your site to see if you had it, but I must be blind. Where in the sequence do you combine the set aside veggie mixture?

Kaarina said...

I found your recipe on Food and Whine and tried it last night. One thing I thought she was missing was the step to combine the set-aside veggie mixture with the rest of the ingredients. I just checked your site and I'm not finding it either. Where is that step? Thanks!

Lynn said...

Thanks for pointing that out, Kaarina. I had not realized that the step was missing, but have fixed it now. You add the vegetables along with the chicken.

kzooknoedel said...

Just made this. It was delicious. My beau had 3 helpings. Only thing I added was green peas in with the other veggies. Will definitely make it again.