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Cristina Ferrare's Chicken Tetrazzini Casserole

Cristina Ferrare's Chicken Tetrazzini Casserole

  • 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


  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.

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