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A dutch oven filled with chicken, mushroom, and corn tetrazzini on a white wooden table.
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4 / 3 votes

Chicken, Mushroom, and Corn Tetrazzini

This version makes use of cooked chicken, plenty of vegetables and herbs, linguine, and a creamy sauce to bring it all together. It feeds a crowd and is an excellent way to use up leftover roast chicken.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Mains
Cuisine: American
Servings: 8 servings
Calories: 516

Ingredients

  • 4 tablespoons (2 oz) unsalted butter, plus more for the baking dish
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup (about 1/2 medium onion) diced yellow onion
  • 1 tablespoon (3 to 4 cloves) minced garlic
  • 1 pound cremini or white mushrooms, sliced
  • 1 1/2 cups (6.5 oz) corn kernels
  • 1/2 cup (2 oz) green peas
  • 1 teaspoon dried thyme leaves
  • 2 bay leaves
  • Kosher salt and freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 3 cups store-bought or homemade chicken broth, warmed
  • 1 1/2 cups whole milk
  • 3 to 4 cups shredded cooked chicken
  • 1 pound linguine, cooked according to package directions
  • 1/2 cup panko bread crumbs
  • 1/2 cup grated Parmigiano-Reggiano cheese
US - Metric

Instructions

  • Preheat the oven to 350°F (175°C) with a rack placed in the center of the oven. Lightly butter a 9- by 13-inch (23- by 33-cm) baking dish.
  • Heat the olive oil in a large skillet or Dutch oven over medium-low heat. Add the onions and garlic and cook until the onions are translucent, 3 to 4 minutes.
  • Stir in the mushrooms, corn, peas, thyme, and bay leaves and season with a pinch each of salt and pepper. Cook until the mushrooms are cooked down and wilted, 5 to 6 minutes more. Scoop the mixture into a bowl, and remove the bay leaves.
  • Add the butter to the skillet and let it melt. When melted, slowly whisk in the flour. When the mixture is smooth, whisk in the warm chicken stock and the milk and let it simmer, whisking constantly, until the sauce is slightly thickened and smooth, 2 to 3 minutes.
  • Stir in the vegetables and shredded chicken and gently fold in the cooked noodles. Season with salt and pepper to taste.
  • Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle with the bread crumbs and cheese.

    ☞ TESTER TIP: If using a Dutch oven, or an oven-proof skillet, skip the baking dish and bake directly in your Dutch oven or skillet.

  • Bake until the casserole is bubbling and the top is golden brown, 25 to 35 minutes. Serve immediately.

Nutrition

Serving: 1portion | Calories: 516kcal | Carbohydrates: 61g | Protein: 29g | Fat: 18g | Saturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 575mg | Fiber: 4g | Sugar: 7g