Tarragon-Scented Chicken Tetrazzini Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large skillet, heat olive oil over medium heat. Add the chicken breast and cook until browned on both sides. Remove from the skillet and set aside.
• STEP 3.In the same skillet, add the mushrooms, onions, and garlic. Cook until the mushrooms are tender and the onions are translucent.
• STEP 4.Add the flour to the skillet and cook for 1-2 minutes, stirring constantly.
• STEP 5.Slowly whisk in the chicken broth and milk. Bring to a simmer and cook until the sauce thickens.
• STEP 6.Stir in the tarragon, cooked spaghetti, and cooked chicken. Season with salt and pepper to taste.
• STEP 7.Transfer the mixture to a baking dish. In a small bowl, combine breadcrumbs and Parmesan cheese. Sprinkle over the top of the tetrazzini.
• STEP 8.Bake for 25-30 minutes, or until the top is golden and the sauce is bubbly.
• STEP 9.Let cool for a few minutes before serving.

Cooking Tips

• You can use leftover cooked chicken or rotisserie chicken for this recipe to save time.
• Feel free to add other vegetables such as peas or carrots to the tetrazzini for added flavor and texture.
• If you don't have tarragon, you can substitute with dried thyme or parsley.

Storage and Serving

• Leftover tetrazzini can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the tetrazzini in a baking dish, cover with foil, and bake at 350°F (175°C) until heated through.
• Serve with a side of garlic bread and a green salad for a complete meal.