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Chicken Tetrazzini | Can't Stay Out of the Kitchen | This #pasta entree is absolutely amazing. It has a thick, creamy, cheesy sauce that' so wonderfully mouthwatering. It's the perfect #chicken dish for company, too. #mushrooms #almonds #mozzarella #parmesan #linguine

Chicken Tetrazzini

Teresa Ambra
This mouthwatering casserole is filled with chicken, linguine, bell peppers, mushrooms, toasted almonds and two cheeses. It's rich, creamy, cheesy and fabulous comfort food. It's also a terrific main dish entree for company and holiday dinners since it makes a lot.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Chicken, Chicken Main Dish, Pasta, Pasta Main Dish
Cuisine Italian
Servings 15
Calories 496 kcal

Equipment

  • 1 crockpot
  • 1 large stock pot with lid to cook linguine
  • 1 large Dutch Oven
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 9x13" glass baking dish (deep dish--not the Pyrex glass baking dishes with small sides)
  • 1 toaster oven
  • 1 small roasting pan or cookie sheet to toast almonds
  • 1 colander
  • aluminum foil

Ingredients
  

  • 4 to 6 cups chicken cooked and deboned, cut in bite-sized pieces (I cooked off a whole chicken)
  • several quarts of chicken broth (from cooking off chicken) as needed
  • 1 lb. linguine cooked in homemade chicken broth (if you have it)
  • 1/4 cup unsalted butter (1/2 stick)
  • 2 cloves garlic finely minced
  • 1 red bell pepper diced
  • 1 yellow bell pepper or green bell pepper, diced
  • 1/4 cup all-purpose flour (I used unbleached flour)
  • 2 cups half-and-half
  • 3 1/2 cups homemade chicken broth (included in above ingredient)
  • 2 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 2 cans cream of mushroom soup
  • 1 oz. jar diced pimientos
  • 1 tbsp. Worcestershire sauce
  • 4 cups Mozzarella cheese shredded
  • 2 3/4 to 3 cups Parmesan cheese shredded, or Italian cheese blend, divided use
  • 1 cup almonds toasted, sliced
  • 14 oz. jar whole mushrooms drained and mushrooms patted dry (two 7-ounce jars)

Instructions
 

  • Cook a whole chicken in a crockpot filled with water overnight on low.
  • Add salt and pepper before cooking.
  • Drain off all the chicken broth to use in this recipe.
  • Debone the chicken and set aside.
  • You can do this several days ahead and refrigerate the chicken and the broth.
  • Cook linguine in part of the homemade chicken broth.
  • Cook until tender – about 8-9 minutes and drain in colander.
  • (If you don’t have enough chicken broth, you can drain the noodles so that the broth is collected in a bowl underneath the colander. Use that for the chicken broth in recipe).
  • Meanwhile, melt butter over low heat in Dutch oven.
  • Add garlic, green (or red) and orange bell peppers, and sauté until tender.
  • Add flour.
  • Stir in half and half about 1/8 cup at a time.
  • Add 3 ½ cups chicken broth.
  • Stir to combine.
  • Add salt and pepper, mushroom soup, pimientos and Worcestershire sauce.
  • Stir over low heat until sauce is smooth.
  • Add chicken, 4 cups Mozzarella cheese and 2 cups Parmesan cheese.
  • Cook slowly for 10 minutes and mixture is thickened.
  • Butter a 9x13” baking dish.
  • Place about a third of the linguine and layer in baking dish.
  • Add about a third of the chicken and cheese sauce and spread over top of the linguine to corners.
  • Repeat layers twice.
  • Sprinkle remaining ¾ to 1 cup parmesan cheese on top.
  • Cover with toasted almonds.
  • Place whole mushrooms on top.
  • Cover with foil and bake at 350° for about 45-60 minutes, or until bubbly.

Notes

NOTE: Almost any kind of cheese will work — Monterey Jack, Cheddar and those that have a mixture of different types of cheese.
 
NOTE: If it’s easier, you can use leftover rotisserie chicken or shredded chicken and canned chicken broth.
 
NOTE: I toasted the almonds in my toaster oven for about 10 minutes at 350°. Stir occasionally while roasting.
 
NOTE: This recipe originally calls for about ½ cup sherry. You can substitute ½ cup sherry for part of the chicken broth, if desired.
 
NOTE: Plan ahead! Preparation time does not include time required to cook off and debone chicken.
 
NOTE: Part of the chicken broth is used for cooking the linguine noodles and the rest is used in the cheesy sauce.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 496kcalCarbohydrates: 36gProtein: 26gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 77mgSodium: 1417mgPotassium: 422mgFiber: 3gSugar: 4gVitamin A: 915IUVitamin C: 28mgCalcium: 394mgIron: 2mg
Keyword casserole, cheese, chicken, chicken casserole, mushrooms, pasta
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