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Main Dishes

Chicken Tetrazzini

Ingredients

  • 8 oz. thin spaghetti or vermicelli, broken in half
  • 3 cups cooked chicken, chopped or shredded
  • 4 tablespoons unsalted butter
  • 2 cups mushrooms, sliced
  • 1/2 cup onion, chopped
  • 1/2 cup celery, chopped
  • 3 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 tablespoons sherry
  • Salt and freshly ground black pepper
  • 1 cup grated Parmesan cheese
  • 1/4 cup sliced green olives
  • 1/4 cup toasted pecans, chopped

Instructions

  1. Preheat oven to 375 degrees F.
  2. Cook pasta until al dente and drain well.
  3. Toss pasta with chicken in a large bowl.
  4. Melt butter in a skillet over medium heat.
  5. Cook mushrooms, onion, and celery until softened.
  6. Stir in flour and cook 1 minute.
  7. Whisk in chicken broth and cook until thickened.
  8. Stir in cream and sherry.
  9. Season with salt and pepper.
  10. Bring just to a boil.
  11. Remove from heat and stir in 1/2 cup Parmesan cheese and olives.
  12. Mix sauce with chicken and pasta.
  13. Transfer to a casserole dish.
  14. Top with remaining Parmesan cheese.
  15. Bake 25 to 30 minutes until bubbly.
  16. Rest 10 minutes before serving.
  17. Garnish with toasted pecans.