Chicken tetrazzini

Chicken tetrazzini

By
From
Deep South
Serves
6
Photographer
Andy Sewell

Also known as chicken spaghetti, this is the one casserole I always hope for when headed to a potluck. I’ve replaced the traditional processed cheese with Ardrahan, a washed-rind cheese from Ireland. If Ardrahan can’t be found, any young washed-rind cow’s milk cheese will work, such as Meunster or Epoisses.

Ingredients

Quantity Ingredient
25g dried porcini mushrooms
500g good-quality spaghetti
2 green peppers, roasted, skinned, deseeded and diced
4 jalapeno chilli pepper, roasted, skinned, deseeded and diced
500g roast chicken meat, preferably dark meat
1 lemon, juiced
100g fresh breadcrumbs
sea salt
freshly ground black pepper

For the sauce:

Quantity Ingredient
150ml milk
150ml Light and dark chicken stock
3 garlic cloves, peeled and halved
1 shallot, sliced into fine rings
5 dried guajillo chilli peppers, ends snipped off, seeds discarded
200g ardrahan cheese, cut into cubes

Method

  1. First make the sauce. Put the milk and stock in a pan with the garlic, shallot and guajillo chillie peppers and bring to the boil. Lower the heat to just below a simmer (the amount of liquid should not reduce at all). While still warm, pour the contents of the pan into a blender along with the cheese and blitz to a smooth consistency. Strain through a fine sieve.
  2. Pour enough boiling water over the dried porcini, leave them to rehydrate for about 20 minutes, then strain and set aside.
  3. Cook the spaghetti in a large pan of boiling salted water until al dente. Drain, rinse under cold water and drain again well. Toss with the red peppers, chilli peppers, mushrooms, chicken, lemon juice and some salt and pepper. Fold in the cheese sauce and transfer to a 23cm square casserole dish. Cover with the breadcrumbs and place in an oven heated to 200°C. Bake until the breadcrumbs are golden brown, then serve.
Tags:
American
Southern cooking
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