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    Home » Recipes » Recipes

    Chicken Tetrazzini with Marsala

    Published: May 3, 2015 · Modified: Feb 13, 2022 by Cara Kretz · This post may contain affiliate links · 3 Comments

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    This is a great Sicilian-inspired casserole to make for a crowd or for leftovers all week long! I used store-bought cooked, rotisserie white chicken meat to speed up the process.  You could poach a few chicken breasts, cool and chop instead.  We have also made this dish many times with leftover turkey and homemade turkey stock after Thanksgiving. Use a good quality Marsala wine for that special touch.

    Chicken Tetrazzini with Marsala

    Watch the video for tips on making the Marsala cream sauce from a roux.

    Print Pin
    4 from 1 vote

    Chicken Tetrazzini with Marsala

    This chicken Tetrazzini casserole is the ultimate Italian comfort food. I think of it as the Sicilian version of Chicken Pot Pie. The base is a creamy roux loaded with moist chicken meat, peas, mostaccioli, parmesan cheese and a touch Marsala wine. My secret for a fast and easy Sunday dinner is to buy rotisserie chicken meat, or use leftover turkey meat from Thanksgiving! Bake in the oven and enjoy!
    Course Pasta
    Prep Time 30 minutes minutes
    Cook Time 40 minutes minutes
    Total Time 1 hour hour 10 minutes minutes
    Author Homemade Italian Cooking with Cara

    Ingredients

    • 1 lb fettuccine cooked to almost al la dente
    • 1 ½ lbs. cooked chopped chicken meat
    • 1 boxes of chicken stock or 4 cups of homemade
    • 1 stick unsalted butter
    • ½ cup all-purpose flour
    • 1 lb. white button mushrooms sliced
    • 1 TB olive oil
    • ½ cup quality Dry Marsala wine do not use cooking wine
    • 1 medium onion chopped
    • 1 cup frozen peas thawed
    • 3 sprigs fresh thyme
    • Fresh ground nutmeg
    • Black pepper & red pepper flakes
    • Kosher salt
    • 2 cups grated Parmesan Cheese
    • ½ cup breadcrumbs

    Instructions

    • Melt butter in a sauce pan. Add onion and cook until softened. Add most of the flour (you can add more if needed) and stir until a thick paste forms. Let it cook until slightly brown and foamy. Slowly add 4 cups (1 box) of stock, stirring to velvety consistency. Add salt, peppers, thyme, and nutmeg.
    • Add the peas and stir. Simmer on medium low heat.
    • Saute the mushrooms in the oil in a separate pan until brown and caramelized.
    • Put the chicken meat and the mushrooms in the sauce and heat all the way through. Add 1 cup parmesan cheese and mix in.
    • Put the cooled pasta in a large, oven-safe casserole baking dish. Pour the chicken sauce over the pasta and mix well. Sprinkle a layer of the remaining parm cheese on top and finally sprinkle the breadcrumbs on top of the cheese.
    • Bake at 375F for 40 minutes or until bubbly and browned on top.
    • Serve with a salad, and a good bottle of Pinot Grigio. Chicken Tetrazzini is fabulous as a leftover. A bowl of this saucy goodness can be reheated in the microwave, and is better the next day.
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    Reader Interactions

    Comments

    1. Gina

      December 01, 2019 at 7:10 pm

      4 stars
      I tried the recipe tonight and I thought it was very good. I would rate it 4.5 on a scale of 5. I feel this could be a great casual company dish and it makes a lot.
      I loved watching the video. It was fun to make as everything flowed after watching the video. It was relatively easy for all the goodness in it. Thanks for the cooking lesson!

      Reply
      • Cara Kretz

        December 01, 2019 at 7:33 pm

        So glad you tried it! Thank you for the feedback.

        Reply

    Trackbacks

    1. Chicken Piccata: Pan-Fried Breaded Chicken Cutlets with Lemon & Caper Sauce • Homemade Italian Cooking says:
      March 1, 2016 at 8:23 am

      […] fried chicken cutlets are also wonderful with a Mushrooms Marsala Sauce, or for Chicken […]

      Reply

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    Hi, I'm Cara Mia Cipolla. My goal is to pass on my recipes, tips and secrets and hopefully inspire others to become great home cooks. In addition to the blog, I also write cookbooks, teach cooking classes, and take on the occasional consulting project for other culinary businesses.

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