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Make-Ahead Chicken Tetrazzini

Prep Time
2h 15 min
Yields
6 - 8 servings

A hearty chicken casserole made with ziti, mushrooms, veggies, green chile and a creamy, cheesy sauce.

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ingredients

Kosher salt and freshly ground black pepper
8
ounce ziti
2
tbsp unsalted butter
1
tbsp canola oil
2
boneless, skinless chicken breasts
2
cups small cauliflower florets
½
medium onion, chopped
1
lb(s) cremini mushrooms, sliced
2
tbsp all-purpose flour
cup dry white wine
1
cup chicken broth
cup heavy cream
4
ounce cream cheese, at room temperature
¾
cup grated Parmesan cheese
1
cup frozen peas, thawed
2
sprigs fresh thyme, leaves only
1 4.5-oz
can diced green chiles
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directions

Step 1

Bring a large pot of salted water to a boil. Add the ziti and cook until al dente (if a range is given on the box, choose the shortest time, otherwise, cook it 1 minute less than the suggested time). Drain the pasta and return it to the pot.

Step 2

Meanwhile, melt the butter with the canola oil in a large high-sided skillet over medium-high heat. Sprinkle the chicken with salt and pepper, then add to the hot skillet and cook, turning once, until golden brown and just cooked through, about 7 minutes per side. Transfer to a plate.

Step 3

Reduce the heat to medium and add the cauliflower, onion and mushrooms to the skillet along with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions have softened and the mushrooms are tender, about 6 minutes. Add the garlic and cook for 1 minute. Sprinkle the flour over top and cook, stirring, until all of the flour has moistened, about 1 minute. Add the wine and simmer, stirring, until reduced by about half. Add the chicken broth and 1/4 cup water, increase the heat to medium high and cook, stirring constantly, until simmering and slightly thickened. Add the heavy cream, cream cheese and 1/2 cup Parmesan; stir to combine. Pour all of the sauce and vegetables into the pot with the pasta. Add the peas, thyme and green chiles. Chop the chicken into bite-sized pieces and add to the pot. Season with salt and pepper.

Step 4

Transfer the mixture to a 9-by-13-inch baking dish and sprinkle the top with the remaining 1/4 cup Parmesan. If not serving right away, let cool. Cover and refrigerate up to overnight.

Step 5

When ready to bake, preheat the oven to 425ºF. Bake until hot and bubbling, about 45 minutes.

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