Chicken Cordon Bleu Tetrazzini – Page 2

Step-by-Step Recipe Instructions

Boil the Chicken: In a large pot, bring water to a boil. Add a pinch of salt and the chicken breasts. Boil for about 15-20 minutes until the chicken is fully cooked and tender. Remove from the pot and let it cool slightly.
Shred the Chicken: Once cooled, shred the chicken using two forks or your fingers. Set aside.

Cook the Pasta: In the same pot, cook the spaghetti or linguine according to the package instructions until al dente. Drain and set aside.

Sauté Onions and Garlic: In a large skillet, melt 1/4 cup of butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
Deglaze with Wine: If using, add the white wine to the skillet. Let it simmer for 2-3 minutes to evaporate the alcohol.
Create the Creamy Base: Pour in the chicken broth and heavy cream, whisking continuously. Stir in the Dijon mustard, dried thyme, oregano, paprika, salt, and pepper. Bring the mixture to a gentle simmer.
Add Cheese: Gradually add 1 cup of grated Parmesan cheese and the shredded Swiss cheese to the sauce, stirring until fully melted and smooth.

Combine Ingredients: In a large mixing bowl, combine the cooked pasta, shredded chicken, diced ham, and peas (if using). Pour the creamy sauce over the mixture and toss gently until everything is well coated.
Transfer to Baking Dish: Spread the pasta mixture evenly into a greased 9×13-inch baking dish.

Mix Topping Ingredients: In a small bowl, combine bread crumbs, melted butter, and 1/4 cup of grated Parmesan cheese. Stir until the crumbs are well coated.
Sprinkle Over Casserole: Evenly sprinkle the breadcrumb mixture over the pasta.

Preheat Oven: Preheat your oven to 350°F (175°C).
Bake: Place the baking dish in the oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
Rest and Serve: Let the Chicken Cordon Bleu Tetrazzini rest for a few minutes before serving. Garnish with fresh herbs if desired.

Cheese Variations: Swap Swiss cheese for Gruyère or mozzarella for a different flavor profile.
Herbs: Add fresh parsley or chives for an added burst of flavor.
Gluten-Free Option: Use gluten-free pasta and breadcrumbs to make the dish gluten-free.
Vegetable Additions: Add mushrooms, spinach, or bell peppers for extra nutrients and color.
Low-Calorie Option: Use half-and-half instead of heavy cream and reduce the amount of cheese.

Storing Leftovers:

Store leftover Chicken Cordon Bleu Tetrazzini in an airtight container in the refrigerator for up to 3 days.
For longer storage, you can freeze the casserole for up to 2 months. Make sure it’s fully cooled before freezing.

Reheating:

To reheat, place the tetrazzini in a preheated oven at 350°F (175°C) for 15-20 minutes until heated through.
If reheating from frozen, allow the dish to thaw overnight in the refrigerator before baking.