Ingredients and Weight:
- Boneless, skinless chicken breasts: 2 lbs (907 g)
- Linguine pasta: 1 lb (454 g)
- Mushrooms: 8 oz (227 g)
- Onion: 1 medium (130 g)
- Garlic: 3 cloves (12 g)
- Heavy cream: 2 cups (473 ml)
- Milk: 1 cup (237 ml)
- Grated Parmesan cheese: 1 cup (113 g)
- Breadcrumbs: 1 cup (120 g)
- Chopped fresh parsley: 1/4 cup (4 g)
- Salt and black pepper: to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Season chicken with salt and pepper. Bake in a single layer on a baking sheet for 20-25 minutes, or until cooked through.
- While chicken is baking, cook linguine pasta according to package directions.
- Sauté mushrooms, onion, and garlic in olive oil until tender.
- In a large bowl, combine heavy cream, milk, salt, pepper, and Parmesan cheese.
- Add cooked chicken, pasta, and mushroom mixture to the sauce.
- Transfer mixture to a 9x13 inch baking dish.
- In a separate bowl, combine breadcrumbs, parsley, and melted butter. Sprinkle over the casserole.
- Bake for 20-25 minutes, or until golden brown and bubbly.
Nutritional Information (per serving):
- Calories: 500
- Protein: 30 g
- Fat: 20 g
- Carbohydrates: 60 g
Dish Characteristics:
- Rich and creamy
- Cheesy and flavorful
- Easy to prepare
- Perfect for a crowd
User Comments:
- "This is the most delicious Chicken Tetrazzini I've ever had!"
- "It was a hit at our dinner party. Everyone loved it!"
- "Easy to make and tastes amazing. Will definitely make this again."
Special Precautions and Tips:
- If you don't have a 9x13 inch baking dish, you can use a 12x12 inch dish and bake for an additional 5-10 minutes.
- You can substitute any type of pasta for the linguine.
- For a vegetarian option, omit the chicken and add more mushrooms.
