Hen tetrazzini is as basic a casserole as they arrive. This rendition follows the basic tetrazzini custom, enabling you to stretch your left-over rooster into 2 to three extra nights by mixing it with noodles (right here cooked linguine), a pound of sliced mushrooms, some contemporary or frozen peas and corn, all blended in a creamy white sauce topped with a crunchy bread crumb crust.
It’s not essentially the most vibrant-looking dish however upon getting one chunk, you’re hooked. Be warned, there’s a little bit of prep right here (and use of many pots) to this pretty simple dish. It’s good to shred the meat of an entire rooster, make a pound of pasta, prep your greens, and make a béchamel.
Consequently, I made a little bit of a multitude in my kitchen and misplaced observe that the béchamel used each heat inventory and entire milk. I had mixed every little thing within the prepped baking dish, topped it with bread crumbs and cheese and baked it for 10 minutes earlier than I spotted that I had disregarded the milk within the cream sauce. UGH! Fortuitously, it is a “no worries” sort recipe. I pulled the dish out of the oven, dumped its contents (together with the tacky/bread crumb topping) into a big mixing bowl, stirred within the lacking milk, and returned the muddle again to the oven to bake 25 minutes as directed.
Regardless of this cooking detour, the ultimate dish nonetheless bubbled and browned as described. And true to its stubbornly forgiving casserole nature, it tasted tremendous comforting and addictive. PHEW! Suggest!
