Chicken Tetrazzini

This is one of my favorite casseroles.  I often use a rotisserie chicken to save time.


  • 1 rotisserie or cooked chicken (shredded without the skin)
  • 1 pound linguine or spaghetti, cooked and drained
  • 1/2 cup onion, chopped
  • 3 cloves of garlic, finely chopped
  • 1/4 cup bell pepper, chopped
  • 8 tablespoons butter or buttery spread
  • 8 ounces sliced mushrooms
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1 cup heavy cream
  • 2 cups of 2% milk
  • 2 cups low sodium chicken broth (or broth from cooked chicken)
  • 3 tablespoons dry white wine
  • 1 1/2 cups grated Parmesan cheese
  • 1/4 cup black olives, sliced
  • 6 Spanish olives pimento stuffed, cut in half


Preheat oven to 400 degrees F.
Cook linguine according to package directions.
In skillet, melt 2 tablespoons butter over medium-low heat; sauté sliced mushrooms until golden brown.
In a saucepan, melt 6 tablespoons butter; stir in flour.
Stir until smooth; add chicken broth milk, and cream.
Add salt, pepper and nutmeg.
Cook over low heat, stirring, until sauce is thickened.
Add chicken, cooked mushrooms, and wine; heat thoroughly.
Place noodles in a buttered baking dish; pour on sauce.
Top with Sprinkle with Parmesan cheese.
Bake at 400 degrees F for 15 to 20 minutes, until hot and bubbly.

Twist: Olives for an extra zest.


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