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Chicken Tetrazzini

Chicken Tetrazzini combines cooked vermicelli, chicken, and mushrooms with a rich sherry–Parmesan cheese sauce. The mixture is sprinkled with breadcrumbs and Parmesan cheese and baked until bubbly and golden. This is a great way to use leftover cooked chicken. Parmesan is full of flavour, so a little goes a long way.

Chicken Tetrazzini
Ingredients
  • ½ tablespoon unsalted butter
  • ½ cup finely chopped onion
  • ⅓ cup finely chopped celery
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • 350 g button mushrooms, sliced
  • ¼ cup dry sherry
  • ⅓ cup all-purpose flour
  • 3 cups chicken stock
  • 150 g fresh Parmesan cheese, grated, divided
  • ¼ cup cream cheese
  • 3½ cups hot cooked vermicelli (about 225 g uncooked pasta)
  • 2 cups chopped cooked chicken breast (about 350 g)
  • 1 slice white sandwich bread
Instructions
  1. Preheat oven to 175°C.
  2. Melt butter in a large stockpot over medium-high heat. Add onion, celery, black pepper, salt, and mushrooms; sauté 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute.
  3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add stock, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.
  4. Add ¾ cup Parmesan cheese and the cream cheese, stirring with a whisk until cream cheese melts. Add pasta and chicken; stir until blended. Scrape the pasta mixture into a 20 cm glass or ceramic baking dishes coated with cooking spray.
  5. Place bread in food processor; pulse until coarse crumbs form. Combine breadcrumbs and remaining Parmesan cheese; sprinkle evenly over pasta.
  6. Bake at 175°C for 30 minutes or until lightly browned and bubbly. Remove casserole from oven; let stand 15 minutes.
Notes
To freeze unbaked casserole - Prepare through Step 5. Cool completely in refrigerator. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
To prepare frozen unbaked casserole - Thaw casserole completely in refrigerator (about 24 hours). Preheat oven to 175°C. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350° for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes.

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