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!
Prep Time 30minutes
Cook Time 40minutes
Total Time 1hour10minutes
Author Homemade Italian Cooking with Cara
1lbfettuccinecooked to almost al la dente
1 1/2lbs.cookedchopped chicken meat
1boxes of chicken stockor 4 cups of homemade
1stick unsalted butter
1lb.white button mushroomssliced
1/2cupquality Dry Marsala winedo not use cooking wine
1medium onion chopped
3sprigs fresh thyme
Fresh ground nutmeg
Black pepper & red pepper flakes
2cupsgrated Parmesan Cheese
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.