Pioneer Woman Chicken Tetrazzini Recipe
This pioneer woman chicken tetrazzini recipe is creamy, rich and very comforting. It is perfect for family dinners or gatherings.
Ingredients
- 250 g spaghetti or pasta
- 2 cups cooked chicken shredded
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1 cup mushrooms sliced
- 1 small onion chopped
- 2 cloves garlic minced
- 1/2 cup grated cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 cup cream
Instructions
Cook the Pasta
- Boil pasta in salted water according to package instructions. Cook until al dente. Drain and set aside. Do not overcook, as pasta will cook more in the oven.
Prepare the Sauce Base
- In a pan, melt butter on medium heat. Add onion and garlic. Cook until soft and fragrant. This step builds a rich flavor for the dish.
Add Mushrooms
- Add sliced mushrooms to the pan. Cook for a few minutes until soft. Stir occasionally so they cook evenly and release their moisture.
Make the Creamy Sauce
- Add flour to the pan and mix well. Slowly pour in milk and chicken broth. Stir continuously to avoid lumps. Cook until sauce thickens nicely.
Season the Sauce
- Add salt, pepper, and thyme. Mix well. Pour in cream and stir. The sauce should be smooth, rich, and slightly thick at this stage.
Combine Chicken and Pasta
- Add cooked chicken and pasta into the sauce. Mix gently until everything coats well. Make sure the sauce spreads evenly through the mixture.
Transfer to Baking Dish
- Pour the mixture into a greased baking dish. Spread evenly. Sprinkle grated cheese on top for a golden and cheesy finish.
Bake the Dish
- Preheat oven to 180°C. Bake for 20 minutes until bubbly and golden on top. Remove and let it cool slightly before serving.
Notes
- Use rotisserie chicken for quick cooking
- Do not overcook pasta before baking
- Stir sauce continuously to avoid lumps
- Add more cheese for extra richness
- Use fresh herbs for better flavor
- Let dish rest before serving
- Add peas or carrots for variation