Chicken Tetrazzini
This Chicken Tetrazzini was and still is today a family favorite at the cottage. It is a great dish that is layered with flavor. It is easy to put together and freezes well for a later warm up. I asked my son the other day what he wanted me to make for him when he came to see us and he said "that Chicken Tetrazzini", and of course I made it for him, and this one is just for YOU!
Chicken Tetrazzini
Miz Helen's Kitchen
Ingredients
1 pound white mushrooms, sliced
8 tablespoons butter
1/2 cup all purpose flour
3 cups milk
2 cups chicken broth
1 cup white grape juice
3 cups Parmesan Cheese, grated
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried thyme leaves
1 teaspoon dried basil
pinch red pepper flakes
3 cups cooked chicken, chopped or shredded
2 cups frozen green peas
1 pound linguine, broken in half
Directions
In a large heavy sauce pan, heat 4 tablespoons butter, then add the mushrooms, then sprinkle with the salt and pepper.
Cook the seasoned mushrooms until tender and transfer to a bowl.
In the same pan, heat the remainder of the butter then add the flour.
Cook the butter and flour then whisk in the milk, broth and grape juice.
Stir in 2 cups of the Parmesan Cheese, thyme, basil and pepper flakes.
Cook the linguine according to package directions, and drain.
Add the chicken and green peas to the sauce and mix well.
Add the cooked, drained linguine to the sauce and toss covering the pasta.
Pour into a 9 X 13 baking dish and sprinkle the remainder of the Parmesan Cheese on top of the dish.
Bake at 400 degrees for 30 to 40 minutes, until it starts to brown on top.
Enjoy!
Print Recipe
Lets Put This Delicious Dish Together
Start With Great Vegetables
Next Add The Rich and Creamy Sauce
Pour Into A Baking Dish and Bake
Miz Helen's Kitchen
Ingredients
1 pound white mushrooms, sliced
8 tablespoons butter
1/2 cup all purpose flour
3 cups milk
2 cups chicken broth
1 cup white grape juice
3 cups Parmesan Cheese, grated
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried thyme leaves
1 teaspoon dried basil
pinch red pepper flakes
3 cups cooked chicken, chopped or shredded
2 cups frozen green peas
1 pound linguine, broken in half
Directions
In a large heavy sauce pan, heat 4 tablespoons butter, then add the mushrooms, then sprinkle with the salt and pepper.
Cook the seasoned mushrooms until tender and transfer to a bowl.
In the same pan, heat the remainder of the butter then add the flour.
Cook the butter and flour then whisk in the milk, broth and grape juice.
Stir in 2 cups of the Parmesan Cheese, thyme, basil and pepper flakes.
Cook the linguine according to package directions, and drain.
Add the chicken and green peas to the sauce and mix well.
Add the cooked, drained linguine to the sauce and toss covering the pasta.
Pour into a 9 X 13 baking dish and sprinkle the remainder of the Parmesan Cheese on top of the dish.
Bake at 400 degrees for 30 to 40 minutes, until it starts to brown on top.
Enjoy!
Print Recipe
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This Recipe Is Ready To Serve
Enjoy!
I sure am happy that you were able to stop by today and enjoy this Chicken Tetrazzini with us. Hope you have a great week and come back to see us real soon!
Peace and Joy
Miz Helen
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What a delicious and comforting dinner. I wish I had a plate in front of me now!
ReplyDeleteThat sauce looks so good I think I could eat just that! Thanks for sharing at the What's for Dinner party
ReplyDeleteI love this recipe and it's is so interesting with the white grape juice added to it. I bet it tastes delicious. I love these types of dished to eat for dinner during the week.
ReplyDeleteThanks for sharing this at our Cooking and Crafting with J&J.
Enjoy the week.
Julie