Pescatarian Classic Chicken Tetrazzini

Total time1 hr 15 min

Prep time25 min

Cook time50 min

4.9

(3)

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Ingredients

6 servings

For the pasta

12 oz egg noodles (wide)
1 tbsp kosher salt

For the sauce

4 tbsp unsalted butter
1 medium yellow onion, finely diced
3 cloves garlic, minced
10 oz cremini mushrooms, thinly sliced
⅓ cup dry sherry
¼ cup all-purpose flour
2 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 cup heavy cream
½ tsp dried thyme
¼ tsp freshly grated nutmeg
½ tsp black pepper
1 tsp kosher salt

For the filling

3 cups cooked chicken, shredded
Chef's tip
Plant-based chicken is already cooked, so stir it in near the end just to heat through.
½ cup frozen peas
1 cup finely grated parmesan cheese, divided

For the topping

¾ cup panko breadcrumbs
2 tbsp unsalted butter, melted

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish and set aside.
2
Bring a large pot of water to a boil and add 1 tbsp kosher salt. Cook the egg noodles until just shy of al dente — tender but with a firm bite at the center, about 1 minute less than the package directions. Drain in a colander and set aside.

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