Tetrazzini w Chicken and mushrooms

Name: Tetrazzini w Chicken and mushrooms
Cuisine: British
Ingredients: 400 gms any pasta cooked; 1 roasted chicken, shredded; 400 gms white and brown button mushrooms sliced; 1/2 cup white wine; 1 cup chicken stock; 1 cup milk; 2 tbsp all-purpose flour or whole wheat flour; 1 medium onion chopped; 3-4 garlic cloves chopped; 250 gms shredded mozzarella and Parmesan cheese; 3 tbsp olive oil; juice of 1/2 lemon; to taste salt and pepper

Anne @cook_6498847

Singapore

Can be made in large batch and freezed for another day

Anne @cook_6498847

Singapore

Can be made in large batch and freezed for another day

Saved

Ingredients

400 gmsany pasta cooked
1roasted chicken, shredded
400 gmswhite and brown button mushrooms sliced
1/2 cupwhite wine
1 cupchicken stock
1 cupmilk
2 tbspall-purpose flour or whole wheat flour
1medium onion chopped
3-4garlic cloves chopped
250 gmsshredded mozzarella and Parmesan cheese
3 tbspolive oil
juice of 1/2 lemon
to tastesalt and pepper

Saved

Steps

1

Place a large ovenproof deep dish on stove top on medium flame, once hot, add 1 tbsp of olive oil, garlic and mushrooms, cook until mushrooms are cooked, remove into a bowl, reserve any liquid with stock. to the same pan, add oil, onions, once onions are translucent, add flour, mix for a minute or two.
2

Add wine, stock and milk, continue stirring until the mix is slightly thickened, season with salt and pepper, to this mix now add chicken and mushrooms, check for seasoning, (at this stage, the mixture can be portioned and stored in freezer for later use) sprinkle generously with cheese.
3

Pre-heat oven to 180 degrees Celsius, cover the pan with lid or aluminium wrap and bake for 30 minutes, remove wrap/ lid and continue to bake for another 15-20 minutes until top is slightly golden brown. cool and serve.