Chicken Tetrazzini

 I'm always looking for new dishes to serve for dinner. We had a crowd here this weekend so it was the perfect day. This delicious pasta has a light cheesy sauce, mushrooms, chicken and fresh asparagus. The crushed croutons and cheese made a tasty topping. Everyone love it. It fed 6 adults and 4 children for dinner and there was a nice size dish for lunch the following day. This meal has won a spot in my regular dinner rotation.

 Chicken Tetrazzini

3-4 medium chicken breasts

salt and pepper (seasoned salt)

7 Tbsp Butter

1 lb. white mushrooms, trimmed and sliced 1/4 inch thick

1/2 cup flour

3 cups milk

1 1/2 cups chicken broth

3 cups grated Parmesan Cheese, divided

1 pound pasta

1 bunch asparagus--cleaned, sliced and cooked in the Pampered Chef Micro Cooker for 2 minutes

1 1/2 cups seasoned croutons, crushed

Preheat oven to 375.  Season chicken breasts and bake in preheated oven 20-25 minutes until cooked through.  Once chicken has slightly cooled cut into chunks and set aside.

Meanwhile, bring a large pot of water to a boil for the pasta.  In a large saucepan, melt 2 Tbsp butter;  Add mushrooms and season with salt and pepper.  Cook, tossing frequently, until tender and browned, 8-10 minutes.  Transfer to a bowl, and set aside.  In the same large saucepan, melt remaining 5 Tbsp butter.  Add flour, cook, whisking for about 1 minute.  Continue whisking and gradually add milk and broth.  Bring mixture to a boil, reduce to a simmer, and add 2 cups Parmesan cheese. 

Cook pasta just shy of al dente.  Drain and return to pot.  Add sauce, chicken, asparagus, and mushrooms.  Toss well to combine and place in desired greased baking dish.  Mixture can be baked in one 9x13 dish, or divided and baked in 2 or 3 smaller dishes.  In a small bowl combine crushed croutons and remaining 1 cup of Parmesan cheese.  Sprinkle over the top of pasta. Bake at 375 until browned and bubbly, about 20-25 minutes.  Let stand 10 minutes before serving.

The recipe also says that a portion can be frozen to bake at a later date.  We saved what was left and ate it for lunch the following day. 

Inspired by Amber at Sugared Whisk