Chicken Tetrazzini

Course Main Course

Cuisine American, Southern

Keyword chicken-tetrazzini-recipe

Prep Time 25

Cook Time 30

Total Time 55

Servings servings

Calories 621kcal

Cook linguine per the package instructions in salted water until al dente. Drain well. Add chicken to a large mixing bowl.
In a large pot, cook mushrooms with 1 Tbsp butter and 1 Tbsp olive oil. Cook over medium-high for 6-8 minutes or until beginning to brown. Add reserved 1 Tbsp butter, diced onion, minced garlic, fresh thyme, 1/2 tsp salt, 1/2 tsp black pepper.
Cook for another 5 minutes or until the onion is softened, scraping any brown bits from the bottom of the pan. Add 1/2 cup chicken stock to deglaze. (You can deglaze the pan with white wine, if desired) Scrape into the bowl with the chicken.
To the same pot, melt 4 Tbsp butter over medium heat. Add flour, 1 tsp salt and 1/2 tsp black pepper cooking until absorbed over medium heat. Gradually whisk in half and half and ground nutmeg. Increase the heat and bring to a gentle boil, then immediately lower the heat and simmer for 5 minutes, whisking occasionally.
Add cooked linguine to the bowl with chicken, mushrooms and onions and peas. Pour sauce on top. Mix in 1/2 cup Parmesan cheese. Mix together with a large spoon or rubber spatula until fully combined.
Preheat the oven to 350°F. Spray a 13x9 inch baking dish with cooking spray. Pour tetrazzini mixture evenly into the dish.
Topping: Melt remaining 2 Tbsp butter and toss with breadcrumbs and 1/2 cup Parmesan cheese. Sprinkle on top.
Bake for 25-30 minutes or until bubbly around the edge and top is browned.
Serve immediately garnished with parsley.