Chicken (or turkey) tetrazzini is an American classic!
And I’d never made it.
Or eaten it.
Of course, I've never made green bean casserole either but that doesn't mean I’m not a good ol’ American girl!
It’s probably because, until recently, I've avoided cream of whatever soups at almost all costs. But y’all, I’m telling you, they have come a long, long way with creamed soups. At least here in the US... I know for a fact Campbell’s cheddar soup is totally different in Canada than it is here. And again, yo Campbell’s what’s up with that??
So anyway, I decided I wanted to make it this weekend and I’m so glad I did! I looked at tons of recipes to get an understanding of the basics and came up with these must-haves:
*Spaghetti or linguine
*Chicken or turkey
*Creamed soup (or homemade version)
*White wine or vermouth
*Mozzarella or cheddar cheese
I went with linguine because I wanted something a little sturdier than spaghetti, white wine because it’s what I had and cheddar because I wanted something that would stand up to all the creamy components a little more than mozzarella would.
I didn't add parmesan though I see that a lot of recipes do. I didn't want things to feel too Italian so I didn't add any parm but feel free to add it to yours!
1 lb. (16-oz.) linguine
4 large chicken breasts, cooked and cubed
5 tablespoons butter
8-12 oz. baby bella or button mushrooms, sliced
4 cloves garlic, minced
1/2 cup dry white wine
1 can cream of celery soup
1 can cream of mushroom soup
1 pint sour cream
1/2 cup milk
1 teaspoon salt
1/4 teaspoon pepper
8 oz. cheddar cheese, shredded (about 2 cups)
Break pasta in half then cook in liberally salted water per manufacturer’s instructions for al dente preparation. Drain well then set aside. We're just breaking it in half to make it easier to work with later.
While pasta is cooking, sauté mushrooms in butter in a large skillet over medium-high heat for 4-5 minutes or until mushrooms start to brown. Add garlic, reduce heat to medium and continue cooking for 3 minutes. Add wine to mushrooms, stir to deglaze the pan then simmer for 6-8 minutes or until wine is reduced by about half.
Take a minute to appreciate that beautiful mushroom wine reduction you just made. You go, girl.
Add soups, sour cream, milk, salt and pepper to mushrooms and stir well. Pour mixture into a large mixing bowl. Add pasta and chicken and stir to combine.
Pour mixture into a greased 13x9 baking dish and cover with cheese. Bake, uncovered, at 350 degrees for 30 minutes or until bubbly and cheese is starts to brown.
This recipe makes approximately 8 servings.
- You can use cream of chicken, celery, onion, mushroom or any combination of the lot in this recipe – just use 2 cans total.
- I used a pinot grigio in this but chardonnay or sauvignon blanc would be great too.
- You can substitute chicken broth for the wine if you must but I highly recommend using the wine as it brightens the flavor and balances all the creamy components.
- Though I haven’t done it myself, I hear tetrazzini freezes beautifully. I think I may divide this into two square pans next time and throw one in the freezer (uncooked).
- You can absolutely cut this recipe in half. Divide all ingredients exactly in half and bake for 20-25 minutes.
- I don’t know if this can be made in a crock pot.
- You can totally use leftover turkey instead of chicken. Use about 4 cups of cubed or chopped turkey.