Chicken Tetrazzini with Tomatoes
This is a hearty casserole that has been lightened up! Traditionally from what I’ve read, chicken tetrazzini has almond slivers but I don’t like almond slivers so mine doesn’t. Again, this looks daunting but this dish is really so very easy. Ideally you’ll use left over chicken which is really a bonus, I love dishes that use leftovers!
Serves 8
1 340 g Whole wheat, yolk free Broad Egg Noodles
3 tbsp butter
2 227 g Cremini mushrooms, sliced
1 medium onion, sliced in half moons
3 Cloves garlic, crushed
3 tbsp whole wheat flour
½ Cup white wine
3 Cups chicken stock
1 tsp Dijon mustard
2 tbsp fat free sour cream
3-4 Cups cooked chicken, cut into chunks (see notes)
2 Large tomatoes, cut into chunks
1 Cup frozen peas
2 tbsp half & half (10%) cream
¼ Cup whole wheat bread crumbs
2 tbsp parmesan cheese
Salt
Pepper
Put a large pot of water to boil for the pasta, season it liberally with salt and then preheat your oven to 400.
Cook the pasta according to package directions and then strain it and set aside.
Return the pasta pot to the stove to build your sauce;
Add the butter to the pot and turn the heat to medium high. When the butter has melted, add the mushrooms and onions to the pot; season with salt and pepper. Sauté until the onions are soft and translucent and the mushrooms are cooked through and have given off their liquid (because there is so much in the pot it’ll take a little longer, it took 12 minutes for me).
With the heat still on medium high, add the flour and garlic to the pot, stirring constantly to keep the garlic from burning, sauté for one minute (this will get rid of the raw flour flavour).
Slowly add the wine to the pot, again stirring constantly to avoid any lumps.
When the alcohol has cooked out of the wine, about 30 seconds, slowly add the stock and mix until your sauce has formed.
Turn the heat off the pot.
Stir in the Dijon mustard and sour cream.
Add the peas; season with salt and pepper.
Stir in the chicken, noodles and tomatoes, again season with salt and pepper.
Transfer the entire contents of the pot to a greased casserole dish (it may be a mountain like mine was!).
Slowly pour the cream over the top of the mountain!
Combine the Parmesan cheese and breadcrumbs and then top dish with the mixture.
Place the casserole on top of a baking sheet (trust me!).
Bake for 40 minutes or until the sauce is bubbling and the breadcrumb mixture has darkened and there is some char on the top noodles and veggies.
Let the dish stand for at least 10 minutes before serving.
Notes:
- This dish is perfect for left over chicken, I used the meat of 4 small bone-in chicken breasts that I had used to make chicken broth the day before. Just be really careful that you don’t have any bones left in the meat you’re adding to the dish. If you prefer you can use boneless chicken breasts, grilled, pan fried or even poached. Really, you just need 3-4 cups of boneless meat!
- I used chicken broth but feel free to switch it up!
- I know, it’s 3 tbsp of butter but this dish will easily feed 8 people, that’s a little over a third of a tbsp per person and the flavour you get from it really is incredible in a casserole.
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