Chicken (or turkey) Tetrazzini is a classic comfort food dish that cooks love because it makes delicious use of leftovers. This version gets a spicy update with the addition of green chile. Make a wonderful meal with a tossed salad and crusty bread.
INGREDIENTS
- 1 ½ pound Thin Spaghetti, broken in half
- 4 tbs. Butter
- 4 cloves Garlic, minced
- 1 lb. White Mushrooms, quartered
- ½ tsp. Salt
- Fresh Ground Pepper, to taste
- 1 cup White Wine
- ⅓ cup Flour
- 4 cups Chicken Broth
- 1 block 8 oz. Cream Cheese
- 3 cups Cooked Chicken or Turkey, shredded or diced
- 1 cup Black Olives, finely chopped
- 1 ½ cup Frozen Green Peas
- 4 slices Bacon, fried and chopped into bits
- 1 cup Monterey Jack Cheese, grated
- 1 cup Parmesan Cheese, grated
- 1 cup Panko Bread Crumbs
- 4 oz. can of Fired Roasted Diced Green Chile by Trader Joe’s
DIRECTIONS
Cook pasta until al dente. Drain, rinse, and set it aside.
In a large pot, heat butter over medium-high heat. Add garlic and sauté for 1 to 2 minutes. Add mushrooms and salt, then sauté for a few more minutes. Pour in the wine and allow it to cook with the mushrooms until the liquid reduces by half (about 4-5 minutes).
Sprinkle in flour and stir the mushrooms around for another minute. Pour in the broth and stir, cooking for another few minutes until the roux thickens.
Reduce heat to medium-low. Cut the cream cheese into smaller pieces and add it to the pot, constantly stirring to help it melt. Don’t worry if it remains in small chunks for awhile – a it’ll all melt eventually! Add the chicken, olives, peas, bacon, and cheeses, stirring to combine. Add salt and pepper as needed.
Pour in your cooked spaghetti, stirring to combine. Don’t be afraid to put in more broth as needed (up to 2 cups); you want the mixture to have a little bit of moisture so it doesn’t burn in the oven. Pour the mixture into a large baking dish and sprinkle on the Panko bread crumbs.
Bake at 350° F until the casserole is bubbly and the crumbs are golden brown (about 20 minutes).
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