non-vegetariannut-free
midwest
Beef Pasties
Homestyle beef & vegetable pasties, perfectly spiced for a hearty, energy-giving meal!
40 min
1071 cal
38gProtein
87gCarbs
64gFat
1Recipes
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Creamy, protein-packed chicken tetrazzini. A soul-satisfying, homestyle meal that's simply delicious!
A rich and creamy baked pasta casserole with tender chicken and mushrooms in a luscious sherry cream sauce. Topped with golden, bubbly cheese and a crunchy breadcrumb topping, it's the ultimate comfort food for a cozy family dinner.
Serving size: 1.5 cups
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Creamy, protein-packed chicken tetrazzini. A soul-satisfying, homestyle meal that's simply delicious!
This midwest and italian_american dish is perfect for dinner. With 774.31 calories and 39.82g of protein per serving, it's a nutritious choice for your meal plan.
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch (3-quart) baking dish. In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a rolling boil. Add the spaghetti and cook according to package directions until al dente, typically 8-10 minutes. Drain well and set aside.
While the pasta cooks, melt 4 tablespoons of butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced mushrooms in a single layer (work in batches if necessary) and cook without stirring for 3-4 minutes, until the bottoms are browned. Then, stir and continue to cook until they are well-browned all over and their liquid has evaporated, about 8-10 minutes total. Remove mushrooms from the pot and set aside.
Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same pot. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-6 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
Sprinkle the flour over the onions and garlic. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux. Gradually whisk in the dry sherry, scraping up any browned bits from the bottom of the pot. Slowly whisk in the chicken broth, followed by the half-and-half, until the mixture is smooth.
Bring the sauce to a simmer over medium heat, stirring frequently. Let it gently bubble for 5-7 minutes, until it has thickened enough to coat the back of a spoon. Remove from the heat and stir in 3/4 cup of the Parmesan cheese, 1.5 tsp salt, and 0.75 tsp pepper. Taste and adjust seasoning as needed.
Add the cooked spaghetti, shredded chicken, and reserved sautéed mushrooms to the pot with the sauce. Gently toss with tongs until everything is evenly coated.
Pour the mixture into the prepared baking dish and spread into an even layer. In a small bowl, combine the panko breadcrumbs with the remaining 1/4 cup of Parmesan cheese. Sprinkle this mixture evenly over the casserole.
Bake uncovered for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown. Let the casserole rest for 10 minutes before serving. Garnish with fresh parsley.