Chicken Tetrazzini Recipe
Ingredients
| Mushrooms | 1 pound, sliced | |
| 1/2 cup plus 1 tablespoon margarine, melted and divided | ||
| Dry sherry | 1/2 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon, divided | |
| Ground white pepper | 1/2 Teaspoon, divided | |
| 6 (4-ounce) skinned, boned chicken breast halves | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1/2 Teaspoon, minced | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Half and Half | 2 1/2 Cup (16 tbs) | |
| 1 1/2 cups canned ready-to-serve chicken broth | ||
| 1 cup shredded fontina cheese | ||
| Parmesan cheese | 3/4 Cup (16 tbs), grated | |
| Linguine package | 1 , uncooked | |
| Breadcrumbs | 1/4 Cup (16 tbs) | |
Directions
Saute mushrooms in 2 tablespoons margarine in a skillet 5 minutes.
Add sherry; cook 2 minutes or until reduced to 1/4 cup.
Add 1/2 teaspoon salt and 1/8 teaspoon pepper.
Place chicken in a saucepan; add water to cover.
Bring to a boil; cover, reduce heat, and simmer 20 minutes.
Drain; let cool, and shred.
Cook onion in 1/4 cup plus 2 tablespoons margarine in a saucepan over low heat 15 minutes.
Add garlic; cook 1 minute.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Add half-and-half and chicken broth; cook over medium heat, stirring constantly, until thickened.
Remove from heat; add fontina cheese, 1/2 cup Parmesan cheese, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Stir until cheeses melt.
Cook linguine according to package directions; drain.
Combine mushroom mixture, chicken, cheese mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Stir in linguine.
Spoon into a greased 13- x 9- x 2-inch dish.
Combine breadcrumbs and remaining 1/4 cup Parmesan cheese and 1 tablespoon margarine; sprinkle over chicken.
Bake, uncovered, at 350° for 20 minutes.
Add sherry; cook 2 minutes or until reduced to 1/4 cup.
Add 1/2 teaspoon salt and 1/8 teaspoon pepper.
Place chicken in a saucepan; add water to cover.
Bring to a boil; cover, reduce heat, and simmer 20 minutes.
Drain; let cool, and shred.
Cook onion in 1/4 cup plus 2 tablespoons margarine in a saucepan over low heat 15 minutes.
Add garlic; cook 1 minute.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Add half-and-half and chicken broth; cook over medium heat, stirring constantly, until thickened.
Remove from heat; add fontina cheese, 1/2 cup Parmesan cheese, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Stir until cheeses melt.
Cook linguine according to package directions; drain.
Combine mushroom mixture, chicken, cheese mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Stir in linguine.
Spoon into a greased 13- x 9- x 2-inch dish.
Combine breadcrumbs and remaining 1/4 cup Parmesan cheese and 1 tablespoon margarine; sprinkle over chicken.
Bake, uncovered, at 350° for 20 minutes.
Chef
