Recipes
Tillamook Cheesy Chicken Tetrazzini
Description: Looking for a recipe for those great roasted chickens you can buy piping hot at the grocery store? This is it! Creamy and spectacular. Great as leftovers, too!

Instructions:

Preheat oven to 350 degrees F.  Butter a shallow 3-quart baking dish and set aside.

Melt butter in a large saucepan over medium/high; add mushrooms and garlic, sprinkle with 1/4 teaspoons salt and 1/8 teaspoon pepper.  Saute until liquid from mushrooms evaporates, about 12 minutes.

Reduce heat to medium.  Sprinkle flour over mushrooms; stir constantly for one minute.  Gradually add broth and milk, stirring until no lumps of flour remain.  Simmer, stirring frequently; reduce heat and simmer until thickened, about 3 to 5 minutes.  Remove from heat; add 3 cups cheese and sherry, stir until cheese melts.  Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.

Stir pasta and chicken into cheese sauce.  Mix 1 cup cheese and breadcrumbs and sprinkle evenly over casserole.  Bake, uncovered, until sauce is bubbling and top is lightly browned, about 35 to 40 minutes.  Makes 8 to 10 servings.

Ingredients:
1/4 cup Tillamook® Unsalted Butter                              
3/4 pound mushrooms, sliced
2 cloves garlic, minced
Salt and pepper
1/4 cup all-purpose flour
2 cups chicken broth 
1 cup half-and-half or whole milk
4 cups (16 ounces) shredded Tillamook® Sharp Cheddar Cheese
3 tablespoons dry Sherry
1/2 pound penne pasta, cooked and drained
4 cups cooked chicken, pulled from 2 roasted whole chickens
1-1/2 cups toasted breadcrumbs