About
Woo-hoo! No school! No work! It's a snow day! On a winter-wonderland-y day such as this, sure, we could make soup, but why not make Snow-Day Chicken Tetrazzini to really make things fun?! After building the perfect, icy fort and sliding down the hill a million times, a plate of these tender noodles draped in cheesy, creamy goodness and some hearty chicken is just what you need. You heard it here first; Snow-Day Chicken Tetrazzini is in and soup is out when it comes to snow day cuisine!
Ingredients
- For the breadcrumb topping:
- 2 slices white sandwich bread, lightly toasted and torn into 2-inch-wide pieces
- 2 tablespoons butter, melted
- For the casserole:
- 8 ounces spaghetti, broken in half
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
- 1/2 cup parmesan cheese, grated
- hot sauce, to taste
- salt, to taste
- pepper, to taste
- 2 cups chicken breasts, boneless and skinless, cooked, chopped or shredded
- 1 cup frozen peas
Directions
Step 1 -Adjust the oven rack to the middle position and preheat the oven to 400 degrees F.
Step 2 -Grease a 2-quart baking dish.
Step 3 -In a food processor, add the bread pieces and process until they are finely ground.
Step 4 -In a small bowl, add the processed breadcrumbs and 2 tablespoons of the melted butter and toss until they are evenly coated. Set them aside.
Step 5 -In a large pot of salted, boiling water, cook the pasta to al dente, according to the package directions.
Step 6 -Drain the pasta and rinse with cold water.
Step 7 -In the same pot over medium-high heat, melt the remaining butter until it is foaming.
Step 8 -Add the onions to the melted butter and cook until they have softened, about 5 minutes.
Step 9 -Stir the garlic and the thyme into the onions and cook until they are fragrant, about 30 seconds.
Step 10 -Stir the flour into the onion mixture and cook, stirring constantly, until it is golden, about 1 minute.
Step 11 -Whisk the chicken broth and the half-and-half into the onion mixture.
Step 12 -Bring the sauce mixture to a simmer, whisking constantly, until it thickens, about 1 minute longer.
Step 13 -Transfer the pot from the heat and whisk the parmesan cheese into the sauce.
Step 14 -Add the hot sauce to the sauce and stir to combine.
Step 15 -Taste the sauce and season with the salt and the pepper, as needed. Stir to combine.
Step 16 -Add the cooked pasta, the cooked chicken, and the frozen peas to the sauce and toss to combine.
Step 17 -Pour the chicken tetrazzini into the prepared baking dish and sprinkle with the prepared breadcrumbs.
Step 18 -Bake the chicken tetrazzini until the sauce is bubbling and the topping has browned, about 10-15 minutes.
Step 19 -Transfer the baking dish from the oven and allow the chicken tetrazzini to cool, about 5 minutes.
Step 20 -Serve.
