Chicken TetraziniServes 6 to 8
6 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup heavy cream
2 tablespoons cream sherry
1/8 teaspoon freshly ground nutmeg
1 cup finely shredded Asiago cheese
1 cup finely shredded Gruyere cheese
4 cups cooked chicken, cut into bite sized pieces
1/4 cup finely chopped shallot
One 16-ounce package frozen artichokes, defrosted, and drained
One pound linguine, cooked 3 minutes short of al dente and drained
1/4 cup panko crumbs
1/2 cup finely grated Parmigiano Reggiano cheese
2 tablespoons olive oil
Melt 4 tablespoons of butter in a medium saucepan, add the flour, and cook the roux for 3 minutes.
Gradually add the chicken broth, whisking until the mixture comes back to boil.
Add the cream, sherry and nutmeg, and stir until smooth.
Remove the pan from the heat, and add the cheeses, stirring until the cheeses are melted.
Taste the sauce for salt and pepper, and add if necessary. Stir the chicken into the sauce, and set aside.
In a skillet, melt the remaining butter, and saute the shallot for 2 to 3 minutes, until the shallot is softened.
Add the artichoke hearts, and cook for 5 minutes, until the liquid in the pan has evaporated. Stir the artichoke mixture into sauce, and add the pasta, stirring to distribute the ingredients.
Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray, and transfer the pasta and chicken mixture to the prepared pan.
In a small bowl, combine the panko with the cheese and oil, until the oil coats the ingredients.
Do-Ahead: At this point the topping and the casserole can be refrigerated for 2 days.
Bring the ingredients to room temperature before baking. Sprinkle the mixture over the casserole, and bake the casserole at 350 degrees for 35 to 45 minutes.