Step 1

Instructions:

Step 2

Break pasta in half then cook in liberally salted water per manufacturer’s instructions for al dente preparation. Drain well then set aside. We're just breaking it in half to make it easier to work with later.

Step 3

While pasta is cooking, sauté mushrooms in butter in a large skillet over medium-high heat for 4-5 minutes or until mushrooms start to brown. Add garlic, reduce heat to medium and continue cooking for 3 minutes. Add wine to mushrooms, stir to deglaze the pan then simmer for 6-8 minutes or until wine is reduced by about half.

Step 4

Take a minute to appreciate that beautiful mushroom wine reduction you just made. You go, girl.

Step 5

Add soups, sour cream, milk, salt and pepper to mushrooms and stir well. Pour mixture into a large mixing bowl. Add pasta and chicken and stir to combine.

Step 6

Pour mixture into a greased 13x9 baking dish and cover with cheese. Bake, uncovered, at 350 degrees for 30 minutes or until bubbly and cheese is starts to brown.

Step 7

NOTES:

Step 8

You can use cream of chicken, celery, onion, mushroom or any combination of the lot in this recipe – just use 2 cans total.

Step 9

I used a pinot grigio in this but chardonnay or sauvignon blanc would be great too.

Step 10

You can substitute chicken broth for the wine if you must but I highly recommend using the wine as it brightens the flavor and balances all the creamy components.

Step 11

Though I haven’t done it myself, I hear tetrazzini freezes beautifully. I think I may divide this into two square pans next time and throw one in the freezer (uncooked).

Step 12

You can absolutely cut this recipe in half. Divide all ingredients exactly in half and bake for 20-25 minutes.

Step 13

I don’t know if this can be made in a crock pot.

Step 14

You can totally use leftover turkey instead of chicken. Use about 4-5 cups of cubed or chopped turkey.