- 6 T butter
- 1 lb mushrooms, sliced
- 1/2 C flour
- 2 C milk
- 1/2 C half and half
- 1 C chicken broth
- 1/2 C white wine
- 2 1/2 C Parmesan, grated
- 1 lb pasta of choice
- 1 rotisserie chicken, meat removed
- 2 small cans sliced black olives
- salt and pepper to taste
In the same saute pan, melt remaining 4 T butter. Add flour and cook for a minute. Gradually add milk, half and half, chicken broth and wine, whisking together. Bring to a boil then reduce heat to med-low. Add 2 C Parmesan, season with salt and pepper.
Undercook the pasta a bit, to just before al dente. Drain and return to pot. Add sauce, mushrooms, chicken, and olives and toss to combine. Turn out into a large casserole dish and top with remaining 1/2 C Parmesan. Bake, uncovered for 30 minutes. Let cool a little bit before serving.
If you want to FREEZE the Tetrazzini, cover casserole with foil and place in freezer. To bake after freezing, thaw casserole in refrigerator overnight. Bake at 400 degrees covered for 30 minutes. Uncover and continue to bake until top is browned.
What a great idea for a make-ahead dish when you need it! Thanks!
(Hope your husband's recovery is going well. People we know have had such amazing results with hip replacement!)
Beautiful casserole... sounds so good!
Hope your husband is doing well!
This is one of my husband's favorite meals. I often forget about it, but he reminds me to make it every few months. It is delicious.
Yum, we love chicken/turkey tetrazzini! I haven't ever added olives, but that sounds delicious :)
Hope your hubby is on the mend~
I love Chicken Tetrazzini! One of our favorites. I hope your hubby is healing up nicely!
I love casseroles, so awesome and easy! Hope the husband is on the mend and will be out and about soon!
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