When
our neighbor, Pat, asked if we could cook supper for a group of about 10 at her
church, I went in search of a casserole that might be different than what they
usually get and I came upon Cheesy Chicken Tetrazzini from Chef Lea Ann on her
Cooking On The Ranch blog. Since I know they like leftovers and I wanted
some for us, I doubled most of the recipe to get the one shown below. The peas and olives weren’t quite double as I
only used them in two thirds of recipe – we made a smaller pan for the kids who
may not like them. I forgot to take pics
so here is one from Lea Ann’s blog but check it out for the original recipe and more pics.
Ingredients:
3
medium boneless chicken breasts about 24 ounces, cooked and shredded
9
tablespoons butter
2
tablespoons olive oil
48-ounce
package fresh white mushrooms sliced
1
large onion finely chopped
4
cloves garlic minced
2
teaspoon dried thyme or 1 tablespoon chopped fresh thyme leaves
2/3
cup all-purpose flour
6
cups milk
2
cup heavy whipping cream
2
cup hot liquid from cooked pasta
1/4
teaspoon fresh ground nutmeg
salt
and pepper to taste
2
pound linguine (Larry used shaped pasta)
2
cup frozen peas
3/4
cup sliced pimento stuffed green olives or more if you'd like
2
cup grated Parmesan
1/2
cup dried Italian-style breadcrumbs
Instructions:
1. Preheat
the oven to 350 degrees.
2. Spray
a lasagna pan with Pam.
3. Sprinkle
the chicken with salt and pepper. Add chicken to a baking dish and bake covered
with foil for 40 minutes or until juices run clear. Once cooled, coarsely shred
the chicken into bite-size pieces and place in a large bowl. Turn up heat on
oven to 400 degrees.
4. Melt
1 tablespoon butter and 1 tablespoon olive oil in a large deep nonstick frying
pan over medium-high heat. Add the mushrooms and saute over medium heat until
the liquid from the mushrooms evaporates and the mushrooms become pale golden,
about 12 minutes. Add the onion and thyme, and saute until the onion is
translucent, about 5 minutes. 5. Add garlic and stir until fragrant. Lightly salt
and pepper and transfer the mushroom mixture to the bowl with the shredded
chicken.
6. Melt
3 more tablespoons butter in the same pan over medium-low heat. Add the flour
and whisk for 2 minutes. Whisk in the milk, cream, nutmeg, and lightly salt and
pepper. Increase the heat to medium. Bring to a boil. Simmer, until the sauce
thickens slightly, whisking often, about 10 minutes. Set aside.
7. In a
large Dutch oven bring salted water to a boil. Add the linguine and cook until
it is tender but still firm to the bite, stirring occasionally, about 9
minutes. Before draining, with a measuring cup, dip out 1 cup of the hot pasta
water. Drain pasta. Return pasta to the Dutch oven. Add sauce, mushroom and
chicken mixtures, peas and sliced olives. Stir gently until well mixed. Add the
pasta water a little at a time until you have a soupy consistency. Pour the
pasta mixture into the prepared lasagna pan.
8. Stir
the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese
mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake,
uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
I
did remember the plated pic.
Pat said
the dish was a big hit with her church group and we really enjoyed our small
pan full – thanks Lea Ann for a delicious meal.
Photos
can be enlarged by clicking on them and the blue words are links.
Have
a great day and thanks for stopping by Almost Heaven South.
Larry
4/14/19
event date
