Step-by-Step Recipe Instructions
Step 1: Cook the Chicken
- 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.
Step 2: Prepare the Pasta
- Cook the Pasta: In the same pot, cook the spaghetti or linguine according to the package instructions until al dente. Drain and set aside.
Step 3: Make the Sauce
- 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.
Step 4: Assemble the Casserole
- 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.
Step 5: Prepare the Topping
- 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.
Step 6: Bake the Tetrazzini
- 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.
Tips and Variations
- 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.
How to Store and Reheat Leftovers
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.