Last week we did a tetrazzini that used canned cream soups for a short cut. Here is the from scratch version. Both are good, but this one is definitely richer, more flavorful and just has a more "grown up" tatse.
Chicken Tetrazzini From Scratch
1 lb fettuccini noodles, cooked al dente, drained
3 c cooked chicken
2 T olive oil
18 T unsalted butter, divided
½ lb button mushrooms, sliced
1 med yellow onion chopped
4 cloves garlic, chopped
1 T fresh thyme, chopped
½ c dry white wine
3 c whole milk
1 c heavy cream
1 c chicken broth
1/3 c AP flour
1/8 t freshly grated nutmeg
1 t seasoned salt
1 t kosher salt
½ t fresh ground black pepper
½ c fresh grated parmesan cheese
½ c bread crumbs
1/3 c fresh chopped parsley for garnish
Preheat oven to 425° F.
1 - In a large skillet over medium heat, melt 2 T butter with olive oil. Add mushrooms and onions, season with salt and pepper and sauté till onions are translucent and mushrooms are fragrant, about 5-7 minutes. Add, garlic, thyme and wine and stir with heavy spoon to dislodge any fond and cook for about 2 minutes to reduce. Transfer to a bowl and set aside.
2 - In a medium sauce pan set over medium heat, bring to just below a simmer the milk, cream and broth.
3 - In the already used pan, melt 3 T butter over medium heat and sprinkle the flour over the butter while whisking. Cook until the flour and butter come together and become a very light brown, about 2 minutes, being careful not to burn.
4 – Slowly add milk mixture to the flour and continue whisking to making sure there are no lumps. Add nutmeg, season salt, salt and pepper. Once mixture comes to a boil, lower temp to low and cook while stirring for 8-10 minutes until it begins to thicken, remove from heat. Add the chicken, mushroom mixture and half the parsley and mix well.
5 – Spread noodles evenly in a greased 9x13 pan. Pour chicken and cream mixture evenly over top. Sprinkle with bread crumbs and parmesan cheese. Melt remaining butter and drizzle even over top. Bake for 30 minutes or until it is bubbly throughout. Let rest 5-10 minutes before serving, sprinkle with remaining parsley.