Chicken Tetrazzini with Mushrooms and Sherry Recipe

Chicken Tetrazzini with Mushrooms and Sherry

Recipe courtesy of Marti's at Midday

• Difficulty: Easy
• Servings: 24
• Nutrition per serving (1 of 24): 519 calories, 27 g total fat, 14 g saturated fat, 41 g carbohydrates, 2 g dietary fiber, 4 g sugar, 26 g protein, 102 mg cholesterol, 436 mg sodium
• Total time: 1 hr 15 min
• Active time: 45 min

Mushroom Saut Ingredients:

• Kosher salt
• 1/2 cup unsalted butter
• 2 teaspoons dried French thyme
• 1 large shallot, finely chopped
• 2 cups sliced button mushrooms
• 3/4 cup sherry
• Freshly ground black pepper
• 2 pounds spaghetti

White Cream Sauce Ingredients:

• Nonstick cooking spray
• 1 cup unsalted butter, plus 1/2 cup melted butter
• 1/2 cup all-purpose flour
• 3 1/2 cups half-and-half
• Salt and freshly ground black pepper
• 10 cups shredded cooked chicken
• 3 cups shredded white Cheddar
• 2 cups fresh breadcrumbs
• Smoked paprika, for dusting

Instructions:

1. For the mushroom saut: Bring a large pot of salted water to a boil.
2. In a large saut pan over medium heat, melt 1/2 cup butter. Add thyme and shallots and cook about 1 minute until shallots begin to brown. Add mushrooms and 1/2 teaspoon salt and saut for 5 minutes, stirring frequently. Pour in the sherry and cook until it evaporates. Season with freshly ground black pepper.
3. Cook spaghetti until al dente, then drain thoroughly and allow to cool.
4. Preheat oven to 350F. Lightly grease a casserole dish with nonstick cooking spray.
5. Prepare the white sauce: Melt 1 cup butter over low heat in a saucepan. Stir in the flour continuously for 5 minutes to form a roux. Gradually whisk in half-and-half one cup at a time, stirring constantly. Increase heat to medium and cook, stirring often, until the sauce thickens, about 58 minutes. Season with salt and pepper to taste.
6. In a large bowl, combine the mushroom saut, pasta, chicken, and white sauce with 2 1/2 cups of the Cheddar. Adjust seasoning with salt and pepper as desired. Pour the mixture into the prepared casserole dish and sprinkle the top with the remaining 1/2 cup cheese, breadcrumbs, melted butter, and a light dusting of smoked paprika.
7. Bake uncovered for 2025 minutes, then cover with foil and bake an additional 10 minutes. Serve warm, or cool to room temperature before refrigerating or freezing.

This casserole is freezer-friendly for up to three months. Use roasted or rotisserie chicken with the skin removed and meat shredded if preferred.

Recipe provided by a culinary professional and has not been tested in a home kitchen.

Recipe courtesy of Marti's at Midday, Athens, GA