Turn Leftover Chicken into a Delicious Pasta Dish

By David Hu

I’m not a big fan of leftovers so any time I can repurpose them and make a new dish is a win in my book. Chicken Tetrazzini is a great example – comfort food that uses leftover chicken (either rotisserie or roast). This is one of my favorite dishes and I have been known to polish off an entire recipe by myself.

Chicken Tetrazzini
6 tablespoons butter, divided
2 cups sliced mushrooms
1/3 cup flour
1 ½ cups chicken broth
2 cups milk
Salt and pepper
3 cups shredded cooked chicken (rotisserie or roast chicken)
1 pound spaghetti or other pasta, cooked according to package directions
½ cup grated Parmesan cheese

Preheat oven to 375 degrees.  Heat 2 tablespoons of the butter in a large saucepan.  Add mushrooms and sauté until brown about 2 minutes. Remove from saucepan with a slotted spoon and reserve.  In the same saucepan, melt remaining 4 tablespoons butter over medium heat and when foam subsides, add flour and whisk until butter and flour are fully incorporated and foam has subsided, about 2 minutes.  Gradually add chicken broth, whisking vigorously to prevent lumps.  Add milk and continue to whisk until sauce comes to a simmer and is smooth and thickened, about 10 minutes.  Remove from heat and season with salt and pepper to taste.

Stir mushrooms into the sauce; add chicken and stir to combine. Add spaghetti and toss and stir until spaghetti is completely coasted with the sauce and mushrooms and chicken are evenly dispersed.

Turn out into a 9- X 13-inch baking dish and sprinkle evenly with Parmesan.  Bake for 25 to 35 minutes until pasta is heated through. 

Makes 6 to 8 servings

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