Chicken Tetrazzini

I found this recipe online somewhere, though I didn’t mark down where.

  • 5 to 6 ounces of spaghetti, cooked
  • 2 cups cooked chicken, chopped
  • 3/4 cup frozen peas, thawed
  • 1/2 tablespoon butter
  • 1/2 teaspoon olive oil
  • 8 ounces of button mushrooms, sliced (we didn’t use)
  • 1 shallot, sliced
  • 2 cloves garlic, minced
  • 1 12 ounce can of evaporated milk
  • 3 to 4 tablespoons of Parmesan cheese (we used 4)
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • 2 to 3 teaspoons of cornstarch (we used 3)
  • 2 tablespoons parsley
  • 3 – 4 tablespoons Italian flavoured panko (we used 4, though we couldn’t find Italian flavoured Panko so we just added Italian seasoning to our Panko crumbs)
  1. Preheat oven to 350F. Coat baking dish with cooking spray.
  2. Heat the butter and olive oil in a large skillet over medium high heat. Add mushrooms (if using) and sauté for 3 to 4 minutes. Add the shallots and minced garlic and sauté, stirring frequently, for 1 to 2 minutes. Remove the mushroom mixture to a bowl and return skillet to heat.
  3. Add all but 1/4 cup of the evaporated milk to the skillet along with the Parmesan cheese and nutmeg. Cook, stirring frequently, until the sauce gently boils.
  4. Mix the remaining evaporated milk with the cornstarch then add to the sauce. Mix well then remove from heat. Season to taste.
  5. Add the cooked noodles, chopped chicken, peas, parsley and mushroom mixture to the sauce and mix well. Pour mixture into prepared baking dish. Sprinkle top with Panko crumbs.
  6. Bake uncovered for 15 min.

Chicken Tetrazzini

Verdict: I found this to be a little dry as there wasn’t enough sauce to cover the noodles and chicken to my taste.

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