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Seat-of-the-Pants Tetrazzini




Source of Recipe


my own recipe


Recipe Introduction


We had a one day notice dinner guest the other night and I went to the grocery store without a list, a recipe or even an idea. I just wandered around trusting to inspiration! This is what I came up with. It was very good – creamy, rich and very comforting. Unfortunately, I didn’t take notes so some of the measurements are ‘to taste’, but it was very easy! This literally took maybe 30 minutes to throw together and another 30 to bake. I served it with a bag salad (homemade vinaigrette) and store bought croissants. It also makes great leftovers if you add a little of the leftover half and half before putting in the microwave.


List of Ingredients




1 fully prepared rotisserie chicken from the store
1 1-lb. box rotini pasta – you probably won’t use quite all of it
6 baby portabella mushrooms, sliced
1 large onion, chopped
3 cloves garlic, minced
1 t. fresh sage, chopped (I have a plant, so I had some on hand)
6 T. butter, divided
6 T. flour
1 bag of preshredded Italian-style cheese
Fat free half and half – a little less than a quart
Hot sauce, to taste
Salt and pepper, to taste
Poultry seasoning, to taste
2-3 t. Chicken Better Than Bouillon
Parmesan cheese, grated


Recipe



Preheat the oven to 350 degrees.

Pull the chicken apart, removing the skin, fat and bones. Tear into chunks. Boil the pasta. Sauté the mushrooms, onion, garlic, and sage in 2 T. butter until soft. Add the rest of the butter. Melt and add the flour. You want to make a light brown roux here – just stir and cook on low until it smells nutty and not floury. Slowly add the half and half and whisk well. You are going to make a cheese sauce, so you want the consistency somewhere between heavy cream and sawmill gravy. Season, to taste, with salt, pepper, poultry seasoning and hot sauce. Add the Better Than Bouillon. Taste and adjust seasonings, if necessary. Add the cheese in small handfuls and stir well.

Mix the pasta, cheese sauce and chicken and pour into a flat casserole dish. Sprinkle with Parmesan cheese and bake, covered with foil for 20 minutes. Remove the foil and bake an additional 10 minutes or until it is golden.

Serves 8.