Easy as pie: master the art of cooking chicken tetrazzini in minutes
What To Know
- Indulge in the delectable flavors of chicken tetrazzini, a classic dish that combines tender chicken, creamy sauce, and a symphony of flavors.
- In a large bowl, whisk together the cream of mushroom soup, cream of chicken soup, and milk.
- You can substitute cream of celery soup or cream of chicken soup with a bit of sautéed mushrooms.
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.