You are here: Home » Recipes » Chicken Tetrazzini with Asiago Cheese Chicken Tetrazzini with Asiago Cheese Yield servings Grated Asiago cheese tops this classic chicken casserole. PrintEmail Ingredients 3 cups cooked chicken, shredded (meat from one 3 1/2-pound chicken)1 medium onion, chopped1 pound cremini mushrooms, trimmed and quartered2 tablespoons sun-dried tomatoes, minced2 cloves cloves garlic, minced2 tablespoons flour1/2 cup no-salt chicken broth1/2 cup white wine1/2 cup heavy cream3 tablespoons fresh basil, chopped1/8 teaspoon salt1/8 teaspoon pepper1/2 pound linguine or other pasta, cooked1/2 cup grated Asiago cheese Instructions Preheat oven to 375F. In large pot over medium heat, melt butter. Add onion and garlic, sauteing until translucent, about 4 minutes. Increase heat to high and stir in mushrooms. Saute until mushrooms are tender and any liquid has evaporated, about 8 minutes. Lower heat to medium and stir in flour. Gradually stir in white wine and chicken broth. Bring to simmer and stir in heavy cream. Reduce heat to low and let sauce simmer for 1 minute. Stir in basil and sun-dried tomatoes, season with salt and pepper. Mix half the sauce with the linguine. Mix remaining sauce with chicken. Butter 2 1/2 quart casserole dish; place pasta in dish making a hole in the center. Place chicken in hole; sprinkle casserole with cheese. Bake until brown on top and hot throughout, about 30 minutes. Serve hot.