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Tillamook Cheesy Chicken Tetrazzini
Description: Looking for a recipe for those great roasted chickens you can buy piping hot at the grocery store? This is it! Creamy and spectacular. Great as leftovers, too!
Instructions: Preheat oven to 350 degrees F. Butter a shallow 3-quart baking dish and set aside. Melt butter in a large saucepan over medium/high; add mushrooms and garlic, sprinkle with 1/4 teaspoons salt and 1/8 teaspoon pepper. Saute until liquid from mushrooms evaporates, about 12 minutes. Reduce heat to medium. Sprinkle flour over mushrooms; stir constantly for one minute. Gradually add broth and milk, stirring until no lumps of flour remain. Simmer, stirring frequently; reduce heat and simmer until thickened, about 3 to 5 minutes. Remove from heat; add 3 cups cheese and sherry, stir until cheese melts. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir pasta and chicken into cheese sauce. Mix 1 cup cheese and breadcrumbs and sprinkle evenly over casserole. Bake, uncovered, until sauce is bubbling and top is lightly browned, about 35 to 40 minutes. Makes 8 to 10 servings.
Ingredients:
1/4 cup Tillamook® Unsalted Butter 3/4 pound mushrooms, sliced 2 cloves garlic, minced Salt and pepper 1/4 cup all-purpose flour 2 cups chicken broth 1 cup half-and-half or whole milk 4 cups (16 ounces) shredded Tillamook® Sharp Cheddar Cheese 3 tablespoons dry Sherry 1/2 pound penne pasta, cooked and drained 4 cups cooked chicken, pulled from 2 roasted whole chickens 1-1/2 cups toasted breadcrumbs |
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