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.
Watch the video for tips on making the Marsala cream sauce from a roux.
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!
Ingredients
- 1 lb fettuccine cooked to almost al la dente
- 1 1/2 lbs. cooked chopped chicken meat
- 1 boxes of chicken stock or 4 cups of homemade
- 1 stick unsalted butter
- 1/2 cup all-purpose flour
- 1 lb. white button mushrooms sliced
- 1 TB olive oil
- 1/2 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
- 1/2 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.
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!
So glad you tried it! Thank you for the feedback.