Recipe Background
She always gets it right! Grandma's Favorite Tetrazzini is just another fine example of her superbly great taste! Tender mushrooms, al dente linguine, sweet peas, and shredded rotisserie chicken all come together beautifully in a lip-smacking parmesan cheese sauce that's hard to resist. She always treats us right with the best of the best — that's Grandma's Favorite Tetrazzini. Secretly, you already know who the favorite is!
She always gets it right! Grandma's Favorite Tetrazzini is just another fine example of her superbly great taste! Tender mushrooms, al dente linguine, sweet peas, and shredded rotisserie chicken all come together beautifully in a lip-smacking parmesan cheese sauce that's hard to resist. She always treats us right with the best of the best — that's Grandma's Favorite Tetrazzini. Secretly, you already know who the favorite is!
Ingredients
- 1 (16-ounce) package linguine broken in half
- 6 tablespoons butter divided
- 1 (16-ounce) carton white mushrooms sliced 1/4-inch-thick
- coarsely ground salt to taste
- coarsely ground black pepper to taste
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 (14.5-ounce) can reduced-sodium chicken broth
- 3/4 cup dry white wine such as chardonnay
- 3 cups parmesan cheese grated, divided
- 1/2 teaspoon dried thyme leaves
- 4 cups rotisserie chicken shredded
- 1 (10-ounce) package frozen peas thawed and drained
Directions
- Preheat the oven to 400 degrees F.
- Lightly coat two 8-inch baking dishes with nonstick cooking spray.
- In a large pot of salted boiling water, cook the linguine about 2 minutes less than al dente, according to the package directions. Drain the water from the linguine and return it to the pot.
- While the linguine is cooking, in a large saucepan over high heat, melt 2 tablespoons of the butter.
- Add the mushrooms, the salt, and the black pepper to the melted butter cook, tossing frequently, until they are tender and browned, about 8-10 minutes.
- Transfer the cooked mushrooms into a bowl.
- In the same saucepan over medium heat, melt the remaining butter.
- Add the flour to the melted butter and cook, whisking constantly, about 1 minute.
- Gradually add the milk, the chicken broth, and the wine to the flour mixture and bring to a boil, whisking constantly.
- Reduce the heat and bring the sauce to a simmer.
- Add 2 cups of the parmesan cheese, the thyme, the salt, and the black pepper to the sauce and cook, stirring constantly, until the cheese has melted.
- Add the cheese sauce, the shredded chicken, the peas, and the cooked mushrooms to the cooked linguine and toss to combine.
- Add 1/2 of the tetrazzini to each of the prepared baking dishes and evenly sprinkle them with the remaining parmesan cheese.
- If serving both casseroles immediately, bake both of the tetrazzinis until the tops are lightly browned and the casseroles are heated through, about 30 minutes. Optionally, freeze 1 of the casseroles for future use.
- Transfer the baking dishes to a wire rack and let the tetrazzini stand, about 10 minutes.
- Serve.
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