Directions: |
Directions:
instructions Separate and boil one whole chicken in a large pot of water. Once chicken is cooked, about 45 minutes, remove the chicken from the water. Once cool, remove the skin and reserve. Take meat off bones and shred. Replace bones and skin in cooking liquid and boil for an additional 20-30 minutes. Reserve cooking stock to be used later in the recipe.
instructions Cook pasta until not quite done - al dente according to package instructions (it will finish cooking in the oven.) Drain, rinse, and set aside.
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instructions In a large pot, heat butter over medium-high heat. Add garlic and saute for a couple of minutes. Add mushrooms and salt, then saute for a couple more minutes. Pour in the wine and allow it to cook with the mushrooms for several minutes, or until the liquid reduces by half.
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instructions Sprinkle in flour, then stir the mushrooms around for another minute. Pour in the broth and stir, cooking for another few minutes until the roux thickens.
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instructions Reduce heat to medium low. Cut cream cheese into pieces and add it to the pot. Stir it to melt (don't be concerned if the cream cheese remains in little bits for a while; it'll melt eventually!) Add the Chicken, the olives, the peas, the bacon, and the cheeses. Stir to combine, adding salt and pepper as needed.
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instructions Add the cooked pasta and stir it to combine. Splash in more broth as needed; you want the mixture to have a little extra moisture since it will cook off in the oven. If it's a little soupy, that's fine! Add up to 2 more cups of liquid if you think it needs it.
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instructions Pour the mixture into a large baking dish and sprinkle the top with Panko bread crumbs. Bake at 350 degrees F for 20 minutes, or until the casserole is bubbly and the crumbs are golden brown.
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This recipe for Ree Drummond's Chicken Tetrazzini is from