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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
Chicken Tetrazzini is an absolutely mouthwatering and irresistible pasta dish. It's filled with chicken, linguine, bell peppers, mushrooms, toasted almonds and two cheeses. This is so rich, creamy, cheesy and makes a fabulous comfort food meal. It's also a terrific main dish entree for company and holiday dinners since it makes a lot. Spice up your company meals with this amazing entree and you'll find everyone wants seconds!
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Chicken, Main Dish, Pasta
Cuisine Italian
Servings 15
Calories 494 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
  • 1 toaster oven or use regular oven
  • 1 small baking pan or cookie sheet to roast almonds
  • 1 colander
  • aluminum foil

Ingredients
  

  • 4 to 6 cups chicken cooked cut in bite-sized pieces (I cooked off a whole chicken)
  • several quarts of chicken broth (from cooking off chicken) as needed
  • 1 lb. linguini cooked in homemade chicken broth (if you have it)
  • 1/2 stick unsalted butter (1/4 cup)
  • 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
  • 20.5 oz. cans cream of mushroom soup (two 10.25-ounce cans)
  • 1 oz. jar diced pimientos
  • 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.
  • (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.
  • 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
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Nutrition

Calories: 494kcalCarbohydrates: 35gProtein: 26gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 77mgSodium: 1391mgPotassium: 412mgFiber: 3gSugar: 4gVitamin A: 914IUVitamin C: 27mgCalcium: 393mgIron: 2mg
Keyword almonds, casserole, cheese, chicken, chicken casserole, main dish, mushrooms, noodles, pasta
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