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Friday Feast: Martha’s Chicken Tetrazzini… with Sausage

November 16, 2012

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.
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