CHICKEN TETRAZZINI
Grrrrrgh!
Course : Casseroles
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        Tablespoons  unsalted butter -- divided
  2        Tablespoons  olive oil
  1             medium  onion -- chopped
  2       large cloves  garlic -- minced or pressed
                        through a garlic press
  1           teaspoon  dried oregano -- rubbed
     1/2      teaspoon  dried basil -- rubbed
  8             ounces  fresh mushrooms -- thinly sliced
     1/4           cup  all-purpose flour
  1 3/4           cups  chicken stock
     1/2           cup  heavy cream
     1/4           cup  dry sherry
                        salt and pepper to taste
  8             ounces  cooked chicken (2 cups) -- shredded
     3/4           cup  freshly grated Parmesan or Asiago cheese -- divided
  8             ounces  thin spaghetti -- broken in half,
                        cooked al dente, rinsed in cold water and
                        reserved
     1/4           cup  plain dry bread crumbs
 

Preparation:

Adjust an oven shelf to the top third of the oven and preheat the oven to 425º. Oil or butter a shallow 2 quart casserole. Meanwhile, combine 1 Tablespoon of the butter with the olive oil in a large, heavy skillet and place over moderate heat. Add the onion and sauté to soften, about 3 minutes. Add the garlic, oregano, basil; cook for 1 minute longer. Add the mushrooms and cook until softened, about 5 minutes. Sprinkle on the flour and stir well to moisten the flour completely. (The mixture might seem a little dry.) Pour in the chicken stock, cream, and sherry, stirring well. Cook, continuing to stir constantly, until lightly thickened and simmering. Add the salt, pepper, cayenne and chicken; cook until the chicken is heated through. Remove from heat and add 1/2 cup of the Parmesan cheese. Add the reserved cooked pasta to the sauce and toss to mix. Pour the mixture into the prepared casserole. Melt the remaining 1 Tablespoon butter in a small skillet and add the bread crumbs, stirring well to coat them. Add the remaining Parmesan cheese and combine well. Sprinkle the bread crumb mixture over the casserole and bake for 20 minutes, or until deep golden brown and bubbling around the edges. To reheat, in the case of a miracle where some is leftover, sprinkle the casserole with 2 Tablespoons of water and cover with aluminum foil. Bake for about 20 minutes at 350º. Uncover the top and bake for 10 more minutes to recrisp the top.

 

Nutritional Information:

296 Calories (kcal); 24g Total Fat; (76% calories from fat); 3g Protein; 13g Carbohydrate; 56mg Cholesterol; 956mg Sodium