Friday Feast: Martha’s Chicken Tetrazzini… with Sausage
I have a new favorite casserole. It’s perfect for cold autumn nights when you want a full belly after a long day. I discovered this recipe after searching for a good recipe that is great to freeze/store and landed on this awesome Martha Stewart slide show. I’ve made it a handful of times, including for some family and friends, all with rave reviews.
But of course, I inserted a little Kate Schmate flare and added sausage. I mean, how can I not with JD as my husband?
Here’s the recipe with my variation.
Martha Stewart’s Chicken Tetrazzini with Sausage
Coarse salt and ground pepper
6 tablespoons butter
1 pound white mushrooms, trimmed and sliced 1/4 inch thick
1/2 cup all-purpose flour
3 cups milk
1 can (14.5 ounces) reduced-sodium chicken broth
3 cups grated Parmesan cheese (I use any shredded cheese in the fridge.)
1/2 teaspoon dried thyme leaves
1 pound linguine, broken in half (I use whatever pasta I have in the pantry… ziti, spaghetti, etc)
1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
1/2 pound ground sausage, or Italian sausage with casings removed
1 package (10 ounces) frozen peas, thawed and drained
- Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta).
- In a large saucepan, melt 2 tablespoons butter over high heat. Fully cook ground sausage, and then add mushrooms. Cook, tossing frequently, until mushrooms are tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
- In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk and broth. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.
- Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine.
- Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze or bake until browned, about 30 minutes. Let stand 10 minutes before serving.