Name: Chicken Tetrazzini
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 lb Chicken (Breast or Tenderloins); 2 cups Fresh White Mushrooms (diced); 1 cup White Onion (diced); 8 tbsp Unsalted Butter; ⅓ cup All Purpose Flour; 1 tbsp Fresh Thyme; 3 cups Whole Milk; 1 pt Half and Half; 1 cup Frozen Peas; 1 cup Parmesan Cheese; 1 cup Panko or Italian Bread Crumbs; ½ tsp Salt; ½ tsp Black Pepper; 1 tsp Italian Seasoning

AuthorJust-eat-itCategoryDinner, ItalianDifficultyBeginner

Simple but delicious Chicken Tetrazzini.

Yields1 Serving

Prep Time20 minsCook Time30 minsTotal Time50 mins

1 lb Chicken (Breast or Tenderloins)

2 cups Fresh White Mushrooms (diced)

1 cup White Onion (diced)

8 tbsp Unsalted Butter

⅓ cup All Purpose Flour

1 tbsp Fresh Thyme

3 cups Whole Milk

1 pt Half and Half

1 cup Frozen Peas

1 cup Parmesan Cheese

1 cup Panko or Italian Bread Crumbs

½ tsp Salt

½ tsp Black Pepper

1 tsp Italian Seasoning

Melt Butter in a large pot, add in chopped mushrooms, diced onion, and thyme. Cook for 7-8 minutes until mushrooms and onions are soft.

Add in flour and stir for 2-3 minutes until flour has cooked.

Add in half and half and milk. Stir until combined, turn heat up to a boil for 3-4 minutes until it starts to thicken. Stirring constantly.

Stir in frozen peas, and cooked diced chicken.

While the sauce is cooking in a separate pot cook Linguine until almost done according to package directions.

Pour noodles and sauce mixture in a 9x13 pan mixing everything together.

In a small bowl combine panko and parmesan cheese.

Pour bread crumb mixture over the pasta spreading evenly. Cook in a 400-degree oven for 15 minutes. Then let sit for 5 minutes before serving.

Ingredients