Chicken Tetrazzini

Chicken Tetrazzini Will Melt In Your Mouth

Chicken Tetrazzini is a very delicious pasta bake casserole made with diced up chicken, mushrooms, and a gooey, creamy, luscious sauce.

Ingredients :-

• 3 tbsp all-purpose flour
• 3 cups chicken broth
• ½ cup low-fat milk
• 2 tsp canola oil
• 3 leeks, white parts only, washed and finely chopped (1 and 1/2 cups)
• 2 cups cubed cooked chicken breast
• 2 cups fettuccine, preferably spinach
• 1 tsp chopped fresh rosemary, divided
• 1 and 1/2 cups button mushrooms, quartered
• Grated zest of 1 lemon
• Lemon juice
• ¼ cup fine dry breadcrumbs
• 1 tbsp finely chopped fresh parsley
• Salt
• Freshly ground pepper
• ⅓ cup freshly grated Parmesan cheese

Method :-

• Preheat oven to 425 degrees F. Coat a 3-quart baking dish with cooking spray.
• Cook fettuccine in boiling salted water until al dente, for about 10 minutes. Drain and wash under cold running water. Drain and set aside.
• Heat oil in a large frying pan over medium flame. Add leeks and cook until lightly browned for about 10 minutes. Add mushrooms and 1/2 teaspoon rosemary and cook while stirring until softened for about 5 minutes. Add flour and cook for about 1 minute. Add broth and milk and bring it to a boil until slightly thickened,  for about 5 minutes. Remove from heat and stir in chicken. Season with lemon juice, salt and pepper.
• Gently mix the cooked fettuccine into chicken mixture and spread on the prepared baking dish.
• Combine parmesan, breadcrumbs, lemon zest, parsley and the remaining 1/2 tsp rosemary in a bowl. Season with salt and pepper. Sprinkle the mixture over the casserole.
• Bake casserole for 20 to 30 minutes, or until done. Let it stand for 5 minutes before serving.