Chicken Tetrazzini

For Christmas two years ago I gave Patrick a very small cookbook entitled How to Make Pot Pies and Casseroles from Cook's Illustrated. I inscribed it with a small paragraph that reads "Merry Christmas Patrick! Two of your favorites--pot pies/casseroles and Cook's Illustrated! Can't wait for more loving kitchen adventures." I had pulled this little cookbook out when it was really cold a few weeks ago to find a recipe that would be hearty and served warm. It was such a nice surprise to read the inscription and reminisce on those adventures and how thankful I am we both enjoy cooking together. One of the first recipes from this cookbook we tried was Chicken Pot Pie but we decided to try Chicken Tetrazzini this particular night.

Chicken Tetrazzini
Topping
1 cup fresh breadcrumbs
1 1/2 tbsp unsalted butter, melted
1/4 cup grated Parmesan
Filling
salt
3/4 lb spaghetti
6 tbsp butter, plus extra for greasing baking dish
8 oz white button mushrooms, sliced (we used cremini)
2 medium onions, minced
ground black pepper
1/4 cup all-purpose flour
2 cups chicken stock or canned low-sodium
3 tbsp dry sherry
3/4 cup Parmesan cheese
1/4 tsp nutmeg
2 tsp fresh lemon juice
2 tsp minced fresh thyme leaves
4 cups leftover boneless turkey or chicken meat, cut into 1/4-inch dice (we used a rotisserie chicken)
2 cups frozen peas, thawed

1. For the topping: Adjust oven rack to middle position and heat over to 350F. Mix fresh breadcrumbs, salt, and butter in small baking dish; bake until golden brown and crisp, 15 to 20 minutes. Cool to room temperature, transfer to bowl, and mix with 1/4 cup grated Parmesan.

Breadcrumbs

2. For the filling: Increase oven temperature to 450F. Butter shallow casserole or baking dish that measures about 9x13 inches. Bring 4 quarts water to boil in large pot. Add 1 tbsp salt, snap spaghetti in half, and add to pot. Cook until al dente. Reserve 1/4 cup of cooking water, drain spaghetti, and return to pot with reserved liquid.

Spaghetti

3. Meanwhile, heat 2 tbsp butter in large skillet over medium heat until foaming subsides; add mushrooms and onions and saute, stirring frequently, until onions soften and mushroom liquid evaporates, 7 to 10 minutes. Season to taste with salt and pepper; transfer to medium bowl and set aside.
 

Mushrooms & Onions

 4. Melt remaining 4 tbsp butter in cleaned skillet over medium heat. When foam subsides, whisk in flour and cook, whisking constantly, until flour turns golden, 1 to 2 minutes. While continuing to whisk, gradually add chicken stock. Adjust heat to medium-high and simmer until mixture thickens, 3 to 4 minutes. Take off heat and whisk in sherry, Parmesan, nutmeg, 1/2 tsp salt, lemon juice, and thyme. Add sauce, mushroom mixture, turkey/chicken, and peas to spaghetti and mix well, adjusting seasonings to taste.

Sauce

5. Turn mixture into buttered baking dish, sprinkle evenly with bread crumbs, and bake until bread crumbs brown and mixture is bubbly, 13 to 15 minutes. Serve immediately.

Chicken Tetrazzini! It was worth it.

Beware this dish does use a lot of bowls and pots in prep so be on the lookout at some point in the future for an easier tetrazzini... it's our mission to find one! Or do you have one you'd like to share with us?!