This chicken tetrazzini casserole recipe is Italian-American food at its best. It's rich, creamy, and perfectly hearty - this casserole makes a wonderful dinner any time. This recipe can be very versatile, and it's easy to modify, so have fun with it.
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In a medium-sized skillet, heat oil over medium-high heat. You can use olive oil if you wish. Meanwhile, season the skinless chicken breasts with generous amounts of salt and pepper on both sides. You can use a spice rub if you have it on hand to add extra flavor.
Once the oil is hot, place your chicken breasts in the pan and allow them to cook for about 4-5 minutes without moving them. This will give it a nice crust. Flip the chicken pieces over and cook for another 3-4 minutes. Remove from heat, place on a plate, and allow it to sit for a few minutes before dicing.
Melt the remaining butter in a saucepan over medium-low heat. Add flour and stir until smooth. Slowly add your broth and the half- half, constantly stirring with a wooden spoon or spatula. Increase the heat to medium, then stir for 10 minutes or until the sauce is thick.
Want to add more spices or herbs? Do it. Don't like mushrooms? by all means, exclude them. Want it a bit more buttery and cheesy? Just add more!
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When it comes to white wine, opt for a light-bodied dry white like chenin blanc, chardonnay, sauvignon blanc or viognier.
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The sauce shouldn't be too thick or thin. Add more broth or wine to maintain a nice consistency.
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