Culinary nostalgia: relive the classics with our traditional chicken tetrazzini recipe

The traditional chicken tetrazzini recipe from scratch is a culinary treasure that has graced tables for generations. This creamy, indulgent dish seamlessly blends tender chicken, flavorful mushrooms, and a velvety sauce, creating a symphony of flavors that will tantalize your taste buds. Whether you’re a seasoned cook or a novice in the kitchen, this comprehensive guide will empower you to master this iconic recipe.

Ingredients:

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 8 ounces cremini mushrooms, sliced
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 5 cups whole milk
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup grated Parmesan cheese
• 1 cup grated cheddar cheese
• 12 ounces spaghetti, cooked al dente
• 1/4 cup chopped fresh parsley

Instructions:

1. Prepare the Chicken and Vegetables: Cook the chicken breasts until done. Shred the chicken and set aside. Sauté the mushrooms, onion, and garlic in a large skillet over medium heat until softened.

2. Make the Sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Bring to a simmer and cook, stirring constantly, until the sauce has thickened.

3. Season the Sauce: Stir in the thyme, salt, and pepper. Reduce heat to low and simmer for 10 minutes, or until the sauce has reached your desired consistency.

4. Combine the Ingredients: In a large bowl, combine the cooked spaghetti, shredded chicken, sautéed vegetables, and sauce. Stir until well combined.

5. Add the Cheese: Stir in the Parmesan and cheddar cheeses until melted and evenly distributed.

6. Transfer to a Baking Dish: Pour the mixture into a greased 9×13-inch baking dish. Sprinkle with the parsley.

7. Bake: Bake at 350°F (175°C) for 20-25 minutes, or until the casserole is bubbly and the top is golden brown.

Variations:

• Seafood Tetrazzini: Replace the chicken with cooked shrimp, crab, or lobster.
• Vegetable Tetrazzini: Omit the chicken and add your favorite vegetables, such as broccoli, carrots, or peas.
• Gluten-Free Tetrazzini: Use gluten-free pasta and flour.
• Creamy Tetrazzini: Add an additional 1/2 cup of heavy cream to the sauce for a richer flavor.

Tips:

• For a more intense flavor, use a combination of Parmesan and Asiago cheeses.
• If the sauce is too thick, add more milk until it reaches your desired consistency.
• To prevent the casserole from drying out, cover it with foil during the last 10 minutes of baking.
• Serve the tetrazzini immediately with a side of crusty bread or a fresh green salad.

Questions You May Have

Q: Can I use leftover chicken for this recipe?
A: Yes, leftover chicken works perfectly in this recipe.

Q: What type of pasta is best for tetrazzini?
A: Traditionally, spaghetti is used, but you can also use fettuccine or linguine.

Q: How do I store leftover tetrazzini?
A: Leftover tetrazzini can be refrigerated for up to 3 days or frozen for up to 2 months.