This gourmet chicken tetrazzini is the cadillac of tetrazzinis, with a rich homemade bechamel and no cream of anything canned soup.
This gourmet chicken tetrazzini really is the best tetrazzini I’ve ever eaten, and the secret is in the homemade bechamel. It does take a biy og extra time to make this tetrazzini, but it truly is insanely delicious.
My friend Sally, a wonderful cook, shared this recipe years ago in a Briarwood School cookbook. It has become “famous” amongst those of us Briarwood moms who’ve made it or tried it. This is a standard dish taken to new moms or shut-ins, as it truly is a gift of love from the kitchen.
Before making this, be advised that it is a bit time consuming. There are several cooking steps necessary before the dish is assembled (cooking/dicing chicken, sautéing mushrooms, and making béchamel sauce). Since béchamel can be a bit tricky, here are a few tips that will better ensure sauce success:
Tips For Making Foolproof Béchamel (White Sauce)
- Measure all ingredients prior to cooking the sauce (flour, butter and cream).
- Heat the cream before adding to the roux (to prevent lumps).
- Utilize a good wire Whisk to remove lumps during cooking.
- Remove pan from heat as needed during the cooking process to prevent scorching.
This dish can be partially made ahead by cooking, chopping, and seasoning the chicken and storing in a ziploc up to a day in advance. The mushrooms can also be sautéed and stored up to a day ahead.
This dish should freeze well if wrapped properly. This recipe makes a generous 11 x 13 pan but can be divided into smaller pans. For the larger size, at least a 2 gallon freezer bag or larger would be needed to cover the pan for freezing.
Note: For the white wine, I buy small bottles of Cavit Pinot Grigio that contain enough for up to a double batch of this recipe. These small bottles are perfect for those who don’t drink wine but who want to cook with it.
I served this to my family this week and they devoured it! When I went to the fridge for leftovers the next day, there were none, as my people had taken all leftovers to school/work for lunch.
I served this dish with Callie’s cheddar & chive cheese biscuits from The Fresh Market (a favorite foodie splurge) and a mesclun salad with berries, blue cheese, sugar glazed nuts and homemade honey balsamic vinaigrette. This was a wonderful combination of flavors, textures, and colors~truly a meal you could serve to dinner guests.
If you love tetrazzini but absolutely don’t want to make béchamel, I recommend my other favorite tetrazzini. I’ve made it for years, and it is delicious. It is one of my most pinned recipes from the blog; everyone loves it.
If you try this, please let me hear how your family enjoys it. Thank you so much for stopping by. Be blessed, and stay savvy!