Chicken Tetrazzini Casserole

If you want to make something special from simple ingredients, this dish is perfect for a rich Sunday lunch or a special occasion.

Details

  • Preparation Time: 25 minutes
  • Cooking Time: 78 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 4 pieces Meat, chicken, breasts

  • 450 g Mushrooms, mushrooms, fresh

  • 5 pods Garlic, fresh

  • 1 piece Onion, raw

  • 2 twigs Thyme, fresh

  • 0.5 bouquet Parsley, fresh

  • 900 ml Milk, whole milk

  • 1 piece Sweet cream

  • 150 g Beans, canned, cooked

  • 9 spoon Butter, unsalted

  • 2 spoons Oil, olive

  • 2.25 teaspoons Salt, table

  • 1.25 teaspoons Spices, pepper, black

  • 0.5 cups Alcohol, Wine, White

  • 400 g Pasta, spaghetti, whole grain

  • 75 g Wheat flour, white, multi-purpose

  • 1 cup Soup base, chicken, cube

  • 1 pinch Spices, nutmeg, ground

  • 1 cup Cheese, Parmesan, grated

  • 55 g Breadcrumbs, dried

  • 1 handful Nuts, almonds

Steps

  1. Rinse the meat under running water and pat it dry with paper towels. Wash the mushrooms, clean them, and slice them thinly. Peel the onion and garlic, rinse them, and finely chop them. Rinse the thyme and parsley under running water, shake them dry, and finely chop them. Take the milk and cream out of the fridge to bring them to room temperature. Thaw the peas, rinse them quickly under water, and drain them.

  2. Rub the chicken breasts with salt and pepper. Place a large pan on the stove and heat it well, then melt 1 tablespoon of butter and 1 tablespoon of oil in it. Place the chicken breasts on the hot fat and cook them over medium-high heat for 4 minutes on each side. Transfer the cooked chicken to a plate and let it cool completely. Once cooled, cut the chicken into bite-sized pieces and place them in a large bowl.

  3. In the same pan used to cook the chicken, add 1 tablespoon of butter and 1 tablespoon of oil. Add the sliced mushrooms to the hot fat and sauté them over medium-high heat until all the liquid evaporates (about 12 minutes). Then add the onion, garlic, and thyme to the pan. Mix well and cook for another 8 minutes until the onion turns golden brown. Pour white wine over the mushrooms and mix well. Cook for another 2 minutes. Mix and remove from heat. Transfer the contents of the pan to the bowl with the chicken pieces.

  4. Place a large pot of salted water on the stove. Bring the water to a boil and add the pasta, cooking it for 9 minutes. Drain the cooked pasta and cover it with a lid to keep it warm.

  5. While cooking the pasta, melt 3 tablespoons of butter in the same pan used for the mushrooms. Sprinkle the flour over the melted butter and mix well for 2 minutes. Then pour in the milk, cream, and broth, and season with nutmeg, 1 teaspoon of salt, and a pinch of pepper. Mix the ingredients well in the pan and cover it. Increase the heat and cook on high until the sauce starts to boil. Then uncover the pan and cook for another 8 minutes, stirring constantly, until the sauce thickens. Remove the pan from the heat.

  6. Preheat the oven to 250°C. Add the pasta to the bowl with the chicken and mushrooms, pour the sauce over it, and mix in the peas. Mix all the ingredients in the bowl well and sprinkle with half of the chopped parsley. Mix well again. Grease a round ovenproof dish with a tablespoon of butter and transfer the contents of the bowl into it.

  7. In a small bowl, mix the Parmesan and breadcrumbs, then evenly spread the mixture over the pasta. Cut the remaining butter into small pieces and distribute them over the pasta. Place the dish in the preheated oven and bake for 25 minutes until nicely browned.

  8. Remove the baked dish from the oven, let it cool for 2 minutes, then sprinkle the remaining parsley and sliced almonds on top.

Nutrition Information (Per 100g)

  • Calories: 218.17 kcal
  • Fat: 11.13 g
    • Saturated Fat: 5.28 g
  • Carbohydrates: 16.27 g
    • Sugars: 0.57 g
  • Protein: 11.59 g
  • Fiber: 0.53 g

Advice

Instead of linguine, you can also use spaghetti. You can omit the flour and breadcrumbs, but the sauce will be thinner, and the crust wont be as crispy.