Ina Garten Chicken Tetrazzini Recipe
A key trick is to use freshly grated Parmesan cheese for an extra kick of flavor—trust me, it makes a difference.I also recommend letting the casserole rest for a few minutes after baking, so everything melds together nicely.Adding a crunchy topping of breadcrumbs can transform the texture, providing a fantastic contrast to the creamy pasta below.
Ingredients
- 1 lb Pasta Spaghetti or Linguine
- 4 tbsp Unsalted Butter
- 8 oz Mushrooms sliced
- 1 Onion chopped
- 3 cups Cooked Chicken shredded
- 1/4 cup All-Purpose Flour
- 2 cups Chicken Broth
- 2 cups Milk
- 1 cup Parmesan Cheese grated
- Salt and Pepper to taste
Instructions
- Preheat your oven to 350°F.
- Grease a 9-x-13-inch baking dish.
- Cook the pasta according to package instructions until it’s al dente, then drain it.
- Set it aside.
- In a large skillet over medium-high heat, melt butter.
- Add mushrooms and onions, cooking until they’re soft and lightly browned.
- Stir in the flour, then slowly add chicken broth, whisking until smooth.
- Add the milk and let it thicken.
- Season with salt and pepper.
- Combine the pasta, chicken, and sauce.
- Transfer it all to the greased baking dish.
- Sprinkle Parmesan on top and bake for 25 minutes until golden and bubbly.
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