Are you looking for a tasty, filling, fall meal? This Chicken Tetrazzini casserole hits the spot. Its warm, hearty and filling. Absolutely perfect after a cool fall day. Serve on its own or with a nice side salad. We sometimes have it with these quick buttery dinner rolls. This recipe also freezes beautifully. I put half in a 9×13 dish, cover with foil, and put in the freezer.

Tools:

• Dutch oven or deep bottom pot/saucepan
• Greased 9×13 casserole dish
• Measuring cups
• Strainer
• Spatula

Ingredients:

• 9 tablespoons butter
• 2 tablespoons oil
• 2 boneless, skinless, chicken breast
• 1 pound mushrooms, sliced
• 1 large white onion, diced
• 1 tablespoon minced garlic
• 1/2 cup dry white wine
• 1/3 cup all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups chicken broth
• 1/4 teaspoon ground nutmeg
• 1 pound your choice pasta
• 1/4 cup fresh parsley, or 1 tablespoon of dried parsley
• 1 cup grated parmesan cheese
• 1/4 cup breadcrumbs
• 1 teaspoon salt
• 1 teaspoon pepper

Step 1: Cook pasta and set aside. Make sure to salt your water! If you don’t, your pasta will be tasteless.

Step 2: Dice chicken into 1/2 inch cubes. I try to have my chicken partially frozen. It makes dicing so much easier. It does add a bit of cook time but totally worth having evenly sized chicken cubes.

Step 3: In a dutch oven, over medium heat, add oil and 2 tablespoons of butter. Season chicken with salt and pepper with 1/2 tsp each.  Cook chicken through until its brown. Remove chicken from dutch oven and set aside in a bowl.

Step 4: Add 2 more tablespoons of butter and mushrooms/onions into dutch oven and cook until water has evaporated and onions are translucent. Add in garlic and cook for one minute. Remove from dutch oven and place into the bowl with the chicken.

Step 5: Add remaining butter and flour to the dutch oven. Cook until the flour is browned, similar to browned butter. About 3-5 minutes. Watch closely it can burn easily.

Step 6: Add white wine until it thickens, Then whisk in milk, heavy cream, broth, nutmeg, salt, and pepper. Cook until mixture thickens, about 10 minutes.

Step 7: Add chicken, mushrooms, onion, pasta and 1/2 cup parmesan cheese to the dutch oven. Mix until well combined.

Step 8: Grease a 9×13 inch casserole pan. Put mixture in and cover with breadcrumbs and the rest of the parmesan cheese.

Step 9: Bake for 25-35 minutes until golden brown and bubbly.