I needed to use up a chicken breast and some mushrooms, so this was pretty much perfect. It probably ended up with a bit less chicken than called for, but I had a few extra mushrooms, so I think it all worked out in the wash. I also added some peas, just to have something green in there and make it a little more nutritionally complete.

Chicken Tetrazzini with Peas

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 2 Tbsp. olive oil
• 1 onion (or 2 shallots), halved and sliced
• 1 tsp. garlic paste (optional)
• 250-300g mushrooms, sliced
• 1/4 c. butter
• 1/3 c. flour
• 3 c. chicken stock
• 2 c. frozen peas (optional)
• 300-500g cooked chicken, shredded
• 225-300g dried pasta, cooked
• 3/4 c. grated Parmesan, divided
• 1 c. fresh breadcrumbs
• 1 Tbsp. margerine (or butter)

Directions

1. Preheat oven to 200°C (400°F) and oil a 23x33cm (9x13") baking dish.
2. Heat the oil over medium-low heat.
3. Add the onion and cook until softened (3-5 minutes).
4. Add garlic (if using) and mushrooms, cover, and cook until they release their liquid.
5. Uncover and cook until most of the liquid is absorbed or boiled off.
6. Add butter.
7. Once butter is melted, add flour to make a roux and cook, stirring, until no longer raw-smelling.
8. Slowly stir in chicken stock and cook until thickened.
9. Stir in the peas (if using) and cook until heated through.
10. Mix in chicken, pasta, and 1/2 c. of the Parmesan.
11. Season to taste with salt and pepper.
12. Pour into prepared baking dish and top with breadcrumbs and remaining 1/4 c. of Parmesan.
13. Dot with margerine (or more butter).
14. Bake at 200°C (400°F) for 15 minutes.