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–+ servings

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.
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Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Course Chicken, Chicken Main Dish, Pasta, Pasta Main Dish
Cuisine Italian
Servings 15
Calories 538 kcal

Ingredients
  

  • 1 whole chicken cooked and deboned, yielding 4-6 cups chicken cut in bite-sized pieces
  • several quarts of chicken broth (from cooking off chicken) as needed
  • 1 lb. linguine 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 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. 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 toasted sliced almonds
  • 2 7-oz. jars whole mushrooms drained and mushrooms patted dry

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
[nutrition-label]

Nutrition

Calories: 538kcalCarbohydrates: 36gProtein: 28gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 3gCholesterol: 88mgSodium: 1860mgPotassium: 154mgFiber: 4gSugar: 3gVitamin A: 1300IUVitamin C: 36.3mgCalcium: 520mgIron: 2.2mg
Keyword casserole, cheese, chicken, chicken casserole, mushrooms, pasta
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