Channel Locator
Weekdays 10am/9c
  • Showtimes

    • Friday February 21 10:00 AM

    • Friday February 21 12:00 PM

    • Monday February 24 10:00 AM

    • Monday February 24 12:00 PM

    • Tuesday February 25 10:00 AM

    • Tuesday February 25 12:00 PM

    • Wednesday February 26 10:00 AM

    • Wednesday February 26 12:00 PM

    • Thursday February 27 10:00 AM

    • Thursday February 27 12:00 PM

    • Friday February 28 10:00 AM

    • Friday February 28 12:00 PM

    • Monday March 2 10:00 AM

    • Monday March 2 12:00 PM

    • Tuesday March 3 10:00 AM

    • Tuesday March 3 12:00 PM

    • Wednesday March 4 10:00 AM

    • Wednesday March 4 12:00 PM

    • Thursday March 5 10:00 AM

    • Thursday March 5 12:00 PM

    • Friday March 6 10:00 AM

    • Friday March 6 12:00 PM

    • Monday March 9 10:00 AM

    • Monday March 9 12:00 PM

    • Tuesday March 10 10:00 AM

    • Tuesday March 10 12:00 PM

    • Wednesday March 11 10:00 AM

    • Wednesday March 11 12:00 PM

    • Thursday March 12 10:00 AM

    • Thursday March 12 12:00 PM

Cristina Ferrare's Chicken Tetrazzini Casserole

Cristina Ferrare's Chicken Tetrazzini Casserole

Ingredients:
  • Coarse salt and ground pepper
  • 6 tablespoons butter
  • 2 shallots
  • ½ pound white mushrooms, trimmed and sliced ¼ inch thick
  • ½ pound cremini mushrooms slicked thin
  • 8 shitake mushrooms sliced thin
  • 1 tsp. kosher salt and cracked pepper
  • ½ cup all-purpose flour
  • 3 cups warm milk
  • 1 can (14.5 ounces) reduced-sodium chicken broth, warmed
  • ¾ cup dry white wine
  • 3 cups grated Parmesan cheese
  • ½ teaspoon dried thyme leaves
  • 1 pound linguine, broken in half
  • 1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
  • 1 package (10 ounces) frozen peas, thawed and drained

Recipe:

  1. Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add shallots, and sauté for 5 minutes, Add all the mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.


  2. Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add warm milk and broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.


  3. Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.


Watch the video>>


Click here to get your copy of Cristina's cookbook, "Big Bowl of Love."


We love to hear your questions and comments, so keep asking. Visit facebook.com/homeandfamilyshow. Get more great recipes and crafts by visiting us on Pinterest at pinterest.com/homeandfamilytv and follow "Home & Family" on Twitter @homeandfamilytv! Plus, check out our YouTube channel for backstage videos.


Return to episode guide>>


The Latest Recipes
Carla Hall - Meaty Tomato Mac and Cheese
Carla Hall - Meaty Tomato Mac and Cheese
Jessie Sheehan – Silver Cake with Pink Frosting
Jessie Sheehan – Silver Cake with Pink Frosting
Broiled Oysters
Broiled Oysters
Dessert Pizza
Dessert Pizza
Beau MacMillan - Honey Five Spice Kurobuta Pork Chop
Beau MacMillan - Honey Five Spice Kurobuta Pork Chop
Julie Morris - Matcha Custard with Berries
Julie Morris - Matcha Custard with Berries