Our family enjoys this tasty chicken and pasta casserole any night of the week. Linguine, chicken, mushrooms and peas are wrapped in a buttery and creamy sauce. Hints of mustard, Gruyere cheese and brandy round out this potato chip topped classic dish.

Zesty Chicken Tetrazzini
By Taylor
Serves 8

Ingredients:

2 pounds cooked chicken, cubes
1 pound linguine pasta, cooked
1 cup frozen peas

1 stick (1/2 cup) unsalted butter
8 ounces mushrooms, sliced
1/4 cup red bell pepper, diced
1/4 cup poblano chili pepper, diced
2 tablespoons shallots, chopped
2 tablespoons brandy (optional)
1 tablespoon deli style mustard
1 garlic clove, minced
2 tablespoons all-purpose flour
2 teaspoons salt
1/2 teaspoon coarse ground black pepper
1/4 teaspoon hot sauce
1/8 teaspoon dried thyme
1/8 teaspoon nutmeg, freshly grated

2 cups chicken stock
3 cups half and half
8 ounces Gruyere cheese, grated
1 cup potato chips, crushed
1/3 cup sliced almonds

Directions:

In a large bowl, add cooked chicken, cooked pasta and frozen peas. Toss and set aside.

Preheat oven to 350°F. Grease casserole dish and set aside.

In a large pot over medium heat, melt butter and add mushrooms, peppers and shallots. Stir and cook over medium low heat until shallots and mushrooms have softened. Add brandy, mustard and garlic. Continue stirring over low heat for 2-3 minutes. Turn to medium heat. Add flour, and stir for 2 minutes. Add salt, pepper, hot sauce, thyme and nutmeg. Stir. Add chicken stock and half and half. Stir frequently over medium heat for about 5 minutes until sauce has thickened.

Once sauce has thickened, reduce heat to low and stir in half of the Gruyere cheese. Remove pot from heat. Pour sauce into the bowl of chicken, pasta and peas. Toss, making sure all pasta is covered. Transfer to prepared casserole dish. Top with an even layer of remaining cheese, potato chips and almonds. Bake for 20-25 minutes. Let cool before serving.

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