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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

Knicely Made

Delicious Recipes &

Fabulous DIY Projects

Chicken Tetrazzini


This Chicken Tetrazzini is creamy, comforting and perfect for dinner tonight! Pasta, chicken and mushrooms are baked in a buttery, creamy sauce until hot and bubbly. It's a great way to use up leftover cooked chicken, or use rotisserie chicken or even leftover turkey.


PREP TIME: 40 minutes

COOK TIME: 25 minutes

TOTAL TIME: 1 hour 5 minutes

YIELD: 8 servings


INGREDIENTS:

16 ounces Linguine or Spaghetti

4 tablespoons Unsalted Butter

8 ounces Cremini Mushrooms, sliced

4 cloves Garlic, minced

2 tablespoons All-Purpose Flour

2 cups Whole Milk

1 cup Low Sodium Chicken Broth

3/4 teaspoon Salt

1/4 teaspoon Black Pepper

1 cup Plain Greek Yogurt or Sour Cream

1/4 cup chopped Fresh Parsley, plus more for garnish

3 cups chopped or shredded cooked Chicken Breast

1/2 cup grated Parmesan Cheese, divided

1 cup shredded Mozzarella Cheese, 4 ounces



INSTRUCTIONS:

1. Bring a large pot of salted water to a boil. Break the noodles in half and add them to the pot. Cook according to package directions for al dente and then rinse with cold water, drain.


2. Meanwhile, preheat the oven to 350° Fahrenheit.


3. Heat a large Dutch Oven or other heavy pot over medium heat. Add the butter to the pot and once it has melted add the mushrooms, Cook for 5-6 minutes, stirring occasionally, until mushrooms are soft and lightly browned.


4. Add the garlic and flour and cook, stirring, for 30 seconds.


5. Stir in the milk, chicken broth, salt and pepper. Bring to a simmer and cook, stirring often, until just slightly thickened, about 4 minutes. (The sauce will thicken up more in the oven).


6. Remove the pot from the heat and let cool for 5 minutes, stirring occasionally (this prevents the yogurt from curdling when you stir it in). Then stir in the plain Greek yogurt, parsley, cooked chicken and 1.4 cup Parmesan cheese.


7. Stir in the cooked pasta. Transfer the mixture to a 9x13-inch baking dish and spread it out into an even layer. Sprinkle on the remaining 1/4 cup of Parmesan cheese, followed by the mozzarella cheese.


8. Bake for 25-30 minutes, until the casserole is hot and bubbly and the top is golden brown.

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