Elevate your weeknight dinner: discover the secret to the best chicken tetrazzini without canned soup
What To Know
- While it’s often associated with the convenience of canned soup, this recipe takes it to a whole new level by showcasing the fresh and flavorful ingredients that make this dish truly exceptional.
- Remove the saucepan from the heat and stir in the Parmesan and Gruyère cheeses until melted and smooth.
- For a hands-off approach, cook the sauce in a slow cooker on low for 4-6 hours.
Chicken tetrazzini is a classic comfort food that combines tender chicken, creamy sauce, and delectable pasta. While it’s often associated with the convenience of canned soup, this recipe takes it to a whole new level by showcasing the fresh and flavorful ingredients that make this dish truly exceptional. Embark on a culinary journey and discover the delectable symphony of homemade chicken tetrazzini without canned soup.
Ingredients:
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 8 ounces dried linguine or fettuccine pasta
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 cup grated Parmesan cheese
- 1/2 cup grated Gruyère cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- Salt and black pepper to taste
- 1/2 cup chopped mushrooms (optional)
- 1/2 cup chopped red bell pepper (optional)
Instructions:
1. Prepare the Pasta: Cook the linguine or fettuccine pasta according to the package directions. Drain and set aside.
2. Make the Sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk until smooth. Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes.
3. Add the Cheese: Remove the saucepan from the heat and stir in the Parmesan and Gruyère cheeses until melted and smooth. Season with salt and black pepper to taste.
4. Combine the Ingredients: Add the shredded chicken, cooked pasta, optional mushrooms, and red bell pepper to the sauce. Stir to combine.
5. Top with Herbs: Sprinkle the fresh parsley and chives over the top.
6. Bake: Preheat oven to 350°F (175°C). Transfer the mixture to a greased 9×13 inch baking dish. Bake for 20-25 minutes, or until bubbly and hot.
7. Serve: Serve immediately with additional grated Parmesan cheese, if desired.
Tips:
- Use a variety of cheeses: For a richer flavor, try using a combination of Parmesan, Gruyère, and cheddar cheeses.
- Add your favorite vegetables: Feel free to add other vegetables to the sauce, such as broccoli, zucchini, or spinach.
- Make it ahead: This dish can be prepared ahead of time and reheated when ready to serve.
- Use a slow cooker: For a hands-off approach, cook the sauce in a slow cooker on low for 4-6 hours.
Variations:
- Seafood Tetrazzini: Replace the chicken with cooked shrimp, crab, or lobster.
- Vegetable Tetrazzini: Omit the chicken and add a variety of vegetables, such as broccoli, cauliflower, and carrots.
- Gluten-Free Tetrazzini: Use gluten-free pasta and flour.
Benefits of Homemade Chicken Tetrazzini Without Canned Soup:
- Fresh and flavorful: Homemade ingredients ensure a vibrant and delicious taste.
- No preservatives or additives: Avoid the unwanted ingredients found in canned soups.
- Control the ingredients: Choose high-quality ingredients to suit your taste and dietary needs.
FAQ:
Q: Can I use another type of pasta?
A: Yes, any long pasta, such as penne or spaghetti, can be used.
Q: How can I make the sauce thicker?
A: Add more flour or cornstarch to the sauce while cooking.
Q: Can I freeze chicken tetrazzini?
A: Yes, it can be frozen for up to 3 months. Thaw before reheating.
Q: What can I serve with chicken tetrazzini?
A: A side salad or crusty bread complements the dish well.
Q: How can I make it vegetarian?
A: Omit the chicken and add additional vegetables or tofu.
