Easy as pie: master the art of cooking chicken tetrazzini in minutes

Indulge in the delectable flavors of chicken tetrazzini, a classic dish that combines tender chicken, creamy sauce, and a symphony of flavors. Follow our step-by-step guide to create this culinary masterpiece that will tantalize your taste buds.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 1 (10.75 ounce) can cream of mushroom soup
• 1 (10.75 ounce) can cream of chicken soup
• 1/2 cup milk
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 8 ounces linguine or fettuccine pasta

Instructions:

1. Prepare the Chicken

• Preheat oven to 350°F (175°C).
• Cut chicken breasts into bite-sized pieces.
• Season chicken with flour, salt, and pepper.
• Heat olive oil in a large skillet over medium heat.
• Brown chicken for 5-7 minutes, stirring occasionally.

2. Sauté the Vegetables

• Add onion and garlic to the skillet.
• Sauté until softened, about 5 minutes.

3. Deglaze the Pan (Optional)

• If using white wine, add it to the skillet and let it simmer for 2 minutes to deglaze the pan.

4. Make the Sauce

• In a large bowl, whisk together the cream of mushroom soup, cream of chicken soup, and milk.
• Stir in the sautéed vegetables and browned chicken.

5. Cook the Pasta

• Cook pasta according to the package directions.

6. Assemble the Dish

• Drain pasta and add it to the chicken mixture.
• Stir in Parmesan cheese and parsley.

7. Bake

• Pour the mixture into a greased 9×13 inch baking dish.
• Bake for 20-25 minutes, or until heated through and bubbly.

Finishing Touches:

• Garnish with additional Parmesan cheese and parsley.
• Serve immediately with a side salad or crusty bread.

Variations:

• Add chopped mushrooms, spinach, or asparagus to the sauce for added flavor.
• Use different types of pasta, such as penne or macaroni.
• Top with toasted breadcrumbs for a crispy texture.

Tips:

• For a richer flavor, use homemade chicken broth instead of milk.
• If you don’t have white wine, you can substitute it with chicken broth or water.
• For a gluten-free version, use gluten-free flour and pasta.

The Perfect Pairing:

Chicken tetrazzini pairs beautifully with a crisp white wine, such as Chardonnay or Sauvignon Blanc.

Frequently Asked Questions:

Q: Can I make chicken tetrazzini ahead of time?
A: Yes, you can assemble the dish and refrigerate it for up to 24 hours before baking.

Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze chicken tetrazzini?
A: Yes, you can freeze the dish for up to 3 months. Thaw overnight in the refrigerator before reheating.

Q: What if I don’t have cream of mushroom soup?
A: You can substitute cream of celery soup or cream of chicken soup with a bit of sautéed mushrooms.

Q: Can I use a different type of cheese?
A: Yes, you can use Gruyère, mozzarella, or a blend of cheeses.