- 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.