This tetrazzini recipe with chicken is so cheesy and comforting. I love the mushroom, chicken, butter, onion, thyme and cheeses together. My kids love this!
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
1 pound Whole Grain Linguine Noodles (dry)
4 Tbl Grass-fed Butter
1 Large Sweet Onion (chopped)
2 Cups Cremini Mushrooms (sliced)
1 1/2 Tbl Fresh Thyme (chopped)
1 1/2 tsp Sea Salt
Ground Pepper (to taste)
1/3 Cup Whole Wheat Flour
2 Cups Chicken Broth
1 Cup Organic Whole Milk
3/4 Cup Organic or Natural Sour Cream
2 Chicken Breasts (cooked and thinly sliced (keep warm)
1 1/2 Cups Monterey Jack Cheese (grated)
1/2 Cup Parmesan Cheese (grated)
Preheat the oven to 375 degrees. Lightly grease a 9×13 baking dish.
Fill a large pot half way full with water.
Season with 1 tablespoon of salt and bring to a boil.
Add the linguine noodles, and give a quick stir. Cook according to package instructions, or until al dente.
While the pasta is cooking, add the butter to a large saute pan and melt over medium/high heat. Once melted, add the onion, mushroom, thyme, pepper, and sea salt. Saute until the onions and mushrooms are lightly golden brown, about 5 minutes.
Add the flour and stir into the vegetables. Cook for 1 minute.
Pour in 1 cup of the chicken broth and stir until smooth and thickened.
Add the remaining chicken broth and the milk. Stir until smooth. Once the sauce thickens, remove from heat.
Taste the sauce and add more salt, if desired.
Stir in the sour cream.
Gently stir in the sliced chicken.
When the pasta is finished cooking, drain the water and place pasta back in pot.
Pour the sauce over the pasta and toss until the pasta is well coated in sauce.
Place the noodle mixture in the prepared baking dish.
Sprinkle both cheeses over the top of the noodles and place on the middle rack of the preheated oven.
Bake for 25-30 minutes, or until the sauce is bubbling and cheese is melted.