Chicken Tetrazzini

Happy New Year!

I made this recipe from the same cookbook as I made my recently posted breakfast casserole from, after hearing that this version of chicken tetrazzini was really good. And it is so, so good! It's a more simplified version of the dish, with fewer ingredients than most versions, but such good flavor. I liked the simplicity of ingredients, and the chicken broth and white wine are always a wonderful combination in my opinion. This was a very simple dish to make, and I actually baked half of it for my family of four and froze the remaining half for a future dinner. Everyone loved this dinner and I will be sure to make it again!

I did not get a photo, but don't let that stop you from trying this recipe!

Chicken Tetrazzini

From Tables of Content, a Junior League of Birmingham cookbook

I N G R E D I E N  T S :

1/2 cup (1 stick) butter
1/2 cup all-purpose flour

2 cups heavy whipping cream

1 1/2 cups chicken broth

6 Tbsp white wine

1 tsp salt

1 tsp white pepper

3 cups chopped cooked chicken breasts

8 ounces angel hair pasta

1/2 cup (2 oz) shredded parmesan cheese

2 Tbsp butter

1/2 cup fresh bread crumbs (here is a link for making your own)

1/4 tsp salt

D I  R E C T I O  N S :

Preheat oven to 325 degrees. Melt 1/2 cup butter in a large stockpot over medium-high heat. Whisk in the flour until blended and cook for 1 minute, whisking constantly. Stir in the cream, broth, wine, 1 tsp salt and white pepper and bring to a boil.

Cook for 8 minutes or until thick and bubbly, whisking constantly. Remove from the heat and stir in the chicken, pasta and cheese. Spoon the pasta mixture into a greased 9x13 baking dish.

Melt 2 Tbsp butter in a skillet. Brown the bread crumbs in the butter and remove from the heat. Stir in 1/4 tsp salt and sprinkle the bread crumb mixture over the top of the chicken mixture. Bake for 20 minutes of until brown and bubbly.