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Chicken Tetrazzini

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Ingredients
  Sliced fresh mushrooms 1 Pound
  Margarine 9 Tablespoon, melted and divided (1/2 Cup Plus 1 Tablespoon)
  Dry sherry 1⁄2 Cup (8 tbs)
  Salt 1 1⁄2 Teaspoon, divided
  Ground white pepper 1⁄2 Teaspoon, divided
  Skinless boneless chicken breast halves 24 Ounce (6 Pieces, 4 Ounce Each)
  Chopped onion 1⁄2 Cup (8 tbs)
  Minced garlic 1⁄2 Teaspoon
  All purpose flour 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Half and half 2 1⁄2 Cup (40 tbs)
  Canned ready to serve chicken broth 1 1⁄2 Cup (24 tbs)
  Shredded fontina cheese 1 Cup (16 tbs)
  Freshly grated parmesan cheese 3⁄4 Cup (12 tbs), divided
  Linguine pasta 16 Ounce, uncooked (1 Package)
  Fine dry breadcrumbs 1⁄4 Cup (4 tbs)
Directions

Saute mushrooms in 2 tablespoons margarine in a skillet 5 minutes.
Add sherry; cook 2 minutes or until reduced to 1/4 cup.
Add 1/2 teaspoon salt and 1/8 teaspoon pepper.
Place chicken in a saucepan; add water to cover.
Bring to a boil; cover, reduce heat, and simmer 20 minutes.
Drain; let cool, and shred.
Cook onion in 1/4 cup plus 2 tablespoons margarine in a saucepan over low heat 15 minutes.
Add garlic; cook 1 minute.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Add half-and-half and chicken broth; cook over medium heat, stirring constantly, until thickened.
Remove from heat; add fontina cheese, 1/2 cup Parmesan cheese, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Stir until cheeses melt.
Cook linguine according to package directions; drain.
Combine mushroom mixture, chicken, cheese mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Stir in linguine.
Spoon into a greased 13- x 9- x 2-inch dish.
Combine breadcrumbs and remaining 1/4 cup Parmesan cheese and 1 tablespoon margarine; sprinkle over chicken.
Bake, uncovered, at 350° for 20 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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