Chicken Tetrazzini
 
Makes 8-10 servings
Ingredients
  • ⅓ cup unsalted butter
  • 2 cups sliced fresh baby portobello mushrooms
  • ½ cup chopped shallot
  • 6 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 2 cups low-sodium chicken broth, room temperature
  • 1¾ cups heavy whipping cream
  • ¼ cup dry white wine
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ⅛ teaspoon ground nutmeg (optional)
  • 2 cups shredded fontina cheese, divided
  • ¾ cup shredded Pecorino Romano cheese, divided
  • ½ (16-ounce) box linguine, cooked according to package directions
  • 3 cups chopped cooked chicken
  • 1 cup Italian-style panko (Japanese bread crumbs)
  • 1 tablespoon unsalted butter, melted
  • Garnish: chopped fresh rosemary, ground black pepper
Instructions
  1. Spray a 13×9-inch baking dish with cooking spray.
  2. In a large Dutch oven, heat butter over medium heat. Add mushrooms, shallot, and garlic; cook, stirring frequently, until softened, 3 to 4 minutes. Add flour; cook for 2 minutes, stirring constantly. Stir in broth, cream, wine, rosemary, salt, pepper, and nutmeg (if using); bring to a boil. Reduce heat to medium; cook, stirring frequently, until thickened, 2 to 4 minutes.
  3. Remove from heat; stir in 1½ cups fontina and ½ cup Pecorino Romano until melted and smooth. Stir in pasta and chicken; transfer to prepared pan.
  4. In a small bowl, stir together bread crumbs, melted butter, remaining ½ cup fontina, and remaining ¼ cup Pecorino Romano. Sprinkle bread crumbs mixture over pasta mixture.
  5. Preheat oven to 350°. Bake until topping is golden brown and filling is bubbly, about 25 minutes, loosely covering with foil during last 5 minutes of baking to prevent excess browning, if necessary. Let stand for 10 minutes before serving. Garnish with rosemary and pepper, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/chicken-tetrazzini/