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Chicken Tetrazzini

with Mushrooms, Broccoli & Parmesan Breadcrumbs

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 515 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tetrazzini is a hearty casserole of chicken, mushrooms and pasta, traditionally combined in a rich cream sauce and then baked under a layer of breadcrumbs. An American dish, tetrazzini was named for a famous Italian opera singer who frequented the hotel restaurant where it was invented. In this recipe, we’re adding broccoli (quickly boiled alongside egg noodles, our pasta of choice), and swapping out cream for milk to lighten the sauce a bit. Finally, we’re mixing Parmesan cheese and a little olive oil into the panko breadcrumbs for the toasty crust, topping off the casserole with extra savory flavor.

fresh
ingredients
Chicken Tetrazzini with Mushrooms, Broccoli & Parmesan Breadcrumbs
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut the broccoli into small florets. Quarter the mushrooms. Peel, halve and thinly slice the onion. Chop the chicken into bite-sized pieces; place in a small baking dish or large bowl. Season the chopped chicken with salt, pepper and the spice blend; toss to thoroughly coat. Thoroughly wash your hands, knife and cutting board after handling the chicken.

Cook the noodles & broccoli:
2 Cook the noodles & broccoli:

Add the noodles to the pot of boiling water. Cook 2 to 4 minutes, or until slightly tender. Add the broccoli. Cook 1 to 2 minutes, or until the broccoli is bright green and the noodles are al dente (still slightly firm to the bite). Remove from heat. Drain thoroughly; rinse under cool water for 20 to 30 seconds to stop the cooking process. Return the cooked noodles and broccoli to the pot.

Start the filling:
3 Start the filling:

While the noodles cook, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and softened. Add the seasoned chicken and onion. Cook, stirring occasionally, 6 to 8 minutes, or until the chicken has browned and the onion has softened; season with salt and pepper.

Finish the filling:
4 Finish the filling:

Sprinkle the flour into the pan of vegetables and chicken. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Slowly add the milk and 1¼ cups of water; season with salt and pepper. Simmer, stirring frequently, 4 to 6 minutes, or until the liquid has thickened and the chicken is cooked through. Stir in half the cheese; season with salt and pepper to taste. Transfer to the pot of cooked noodles and broccoli. Stir to thoroughly combine.

Assemble the tetrazzini:
5 Assemble the tetrazzini:

Transfer the finished filling to a large baking dish. In a bowl, combine the breadcrumbs and remaining cheese; season with salt and pepper. Stir in enough olive oil to moisten the mixture. Evenly spoon the mixture over the filling.

Bake & serve your dish:
6 Bake & serve your dish:

Place the tetrazzini in the oven and bake 10 to 12 minutes, or until browned and crispy on top. Remove from the oven and let stand for 2 minutes before serving. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut the broccoli into small florets. Quarter the mushrooms. Peel, halve and thinly slice the onion. Chop the chicken into bite-sized pieces; place in a small baking dish or large bowl. Season the chopped chicken with salt, pepper and the spice blend; toss to thoroughly coat. Thoroughly wash your hands, knife and cutting board after handling the chicken.

2 Cook the noodles & broccoli:

Add the noodles to the pot of boiling water. Cook 2 to 4 minutes, or until slightly tender. Add the broccoli. Cook 1 to 2 minutes, or until the broccoli is bright green and the noodles are al dente (still slightly firm to the bite). Remove from heat. Drain thoroughly; rinse under cool water for 20 to 30 seconds to stop the cooking process. Return the cooked noodles and broccoli to the pot.

Start the filling:
3 Start the filling:

While the noodles cook, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and softened. Add the seasoned chicken and onion. Cook, stirring occasionally, 6 to 8 minutes, or until the chicken has browned and the onion has softened; season with salt and pepper.

4 Finish the filling:

Sprinkle the flour into the pan of vegetables and chicken. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Slowly add the milk and 1¼ cups of water; season with salt and pepper. Simmer, stirring frequently, 4 to 6 minutes, or until the liquid has thickened and the chicken is cooked through. Stir in half the cheese; season with salt and pepper to taste. Transfer to the pot of cooked noodles and broccoli. Stir to thoroughly combine.

Finish the filling:
Assemble the tetrazzini:
5 Assemble the tetrazzini:

Transfer the finished filling to a large baking dish. In a bowl, combine the breadcrumbs and remaining cheese; season with salt and pepper. Stir in enough olive oil to moisten the mixture. Evenly spoon the mixture over the filling.

6 Bake & serve your dish:

Place the tetrazzini in the oven and bake 10 to 12 minutes, or until browned and crispy on top. Remove from the oven and let stand for 2 minutes before serving. Enjoy!

Bake & serve your dish: