Name: Basil Chicken Tetrazzini Casserole
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: about 8 servings
Ingredients: 2 tbsp organic olive oil; 2 tbsp butter; 2 red bell peppers, stem and seeds discarded, finely chopped; 3 carrots, trimmed and finely chopped; 3 stalks of celery, trimmed and chopped finely; 1 tbsp minced garlic; 1 lb small white button or cremini mushrooms, ends trimmed, quartered; 1 tbsp freshly minced basil; 2 tsp minced chives; 1-1/2 tsp salt; 3/4 tsp freshly ground black pepper; 1/2 cup frozen petite peas (do not thaw); 1 lb skinless, boneless chicken breasts or thighs, cut in bite-sized pieces; 1 tbsp olive oil; 1 tbsp butter; Kosher or fine sea salt and ground pepper, to taste; 2 tbsp butter; 2 tbsp organic olive oil; 1/4 cup all-purpose flour or gluten-free flour blend; 1/4 cup dry white wine; 1-3/4 cups homemade chicken stock or low-sodium canned chicken broth (gluten-free if needed); 2 tbsp freshly minced basil; 1 cup heavy cream, half and half, or whole milk; 1/2 cup freshly grated Parmesan; 1 cup panko breadcrumbs, dried gluten-free breadcrumbs, or almond meal; 2 tbsp minced fresh parsley; Minced basil or parsley for garnishing; 12 oz wide egg noodles or fettuccine (use gluten-free if needed); 1 tbsp kosher or fine sea salt; 1 tbsp olive oil