Friday, June 27, 2014

Chicken Tetrazinni

This is a great family meal. It's inexpensive, and you can use up your leftover chicken and pasta. It's also delicious! Quantities of chicken, pasta, etc, can vary, but you need to make sure that you have, what seems like, more than enough white sauce.  The pasta will continue to absorb the sauce, so be generous with the sauce.

5 servings

2 cups cooked, cubed chicken 
1/2 lb cooked spaghetti, chopped up

White sauce
4 tbl butter
1-2 celery stalks, chopped fine
1/4 of a large onion, chopped fine
1/2 cup carrots, sliced thinly
(1 cup sliced mushrooms)
5 tbl flour
4 cups, chicken stock (add a boullion cube if it's not flavorful enough)
1/2 cup white wine
1/4 cup milk or cream
1 bay leaf
1/2 tsp thyme
Salt and pepper to taste

1 cup fresh bread crumbs
1/2 cup shredded parmigiano reggiano
1/2 cup shredded gruyere ( you can substitute your favorite cheese)
Olive oil or butter to drizzle over

Preheat oven to 350

Make white sauce:  melt butter and saute veg until onion is translucent.  Add flour and cook, stirring for a minute.  Add chicken stock, stirring constantly til it comes to a boil and thickens.  (If your sauce isn't thick enough you can add a tbl of cornstarch to the wine) Add wine, milk or cream and seasonings. Bring back to the boil and turn off. (May be made ahead, covered with pastic wrap directly on sauce, and refrigerated. Reheat before proceeding.)

Add chicken and pasta to sauce and place in greased 9 x 13 casserole dish.  Top with bread crums and cheeses and drizzle with olive oil or dot with butter.  

Bake covered for 20 minutes, uncover and bake another 20 minutes or until bubbly and brown on top.

1 comment:

  1. Kathy, I add Sherry to mine. Yummy! I also make this with Lactaid since Ken is lactose intolerant. You can use Campbells Cream of Mushroom soup if you don't want to mess with the roux. I also use Panko breadcrumbs. I always have them in the freezer. The Gruyere is something I don't put on, but I am going to try it now!