Food Craving of the Grizzly Growler Staff Take VII


Italian Chicken Tetrazzini
By: Cassidy Boehret
Ready In: 40 minutes
Servings: 6
1 yellow onion
3 garlic cloves
3 ½ tsps butter
8 oz pack sliced portabella mushrooms
1 cup milk
1 chicken broth
½ cup dry white wine
½ tsp kosher salt
¼ tsp pepper
1 ½ cup parmesan cheese (shredded)
1 lb chicken breasts
3 tbsp all-purpose flour
8 oz linguine pasta
Preheat oven to 350 degrees. Dice onions, mince the garlic, and shred the chicken.
Grease a large, non-stick pan with cooking spray or butter before setting it on medium heat.
Spread onions and mushrooms in the pan to cook until tender. Then reduce down to medium low heat to add the garlic. It should take another minute to cook.
Add the butter into the pan to melt. Lightly put in the flour and then stir. Next, pour in the wine to mix with the flour and scrape off any excess on the bottom.
Stir in chicken broth, milk, salt and pepper and bring to a simmer. Occasionally stir for 1 to 2 minutes.
Remove the pan from the heat and add a cup of parmesan cheese to then stir.
Combine with cooked and drained linguine. Put in a greased casserole or square dish.
After sprinkling remaining parmesan all over on top and bake at 375 degrees for 15 to 20 minutes.
Last but not least, for 5 minutes let it cool and enjoy.