Chicken tetrazzini is a delicious way to use leftover chicken. Serve with Caesar Salad made with homemade croutons. You can also make it with leftover turkey.
Serves 6.
INGREDIENTS:
250 G Medium egg noodles
1 cup Fresh mushrooms, sliced
2 tbsp Butter
2 tbsp All-purpose flour
2 cups Chicken broth
½ tsp Salt, to taste
½ tsp Pepper
1 tsp Dry basil
1 cup Whipping cream, heated
1/3 cup Sherry or white wine
3 cup Chicken, cooked and shredded
½ cup Slivered almonds
½ cup Fine breadcrumbs
2 tbsp Butter, melted
½ cup Parmesan cheese
DIRECTIONS:
- Preheat oven to 350° F.
- Cook noodles in boiling water until just tender.
- Place prepared chicken and almonds in mixing bowl and set aside.
- Melt 2 tbsp butter in cast iron pot or heavy saucepan.
- Sauté mushrooms in butter. Blend in flour.
- Slowly add chicken broth and cook until smooth.
- Add salt, pepper, and basil. Be mindful of the salt in other ingredients and do a taste test before adding more salt.
- Remove from heat.
- Heat whipping cream in microwave for one minute.
- Add whipping cream and sherry or white wine to pot and stir.
- Add about half of mixture to chicken and almonds and stir.
- Add just tender noodles to remaining mixture in cast iron pot or saucepan. Stir to combine. If using a saucepan, transfer mixture to lightly buttered casserole dish.
- Spread chicken mixture over noodles
- Combine breadcrumbs and melted butter and spread overall.
- Sprinkle with parmesan cheese.
- Bake for 30 minutes or until browned on top.
Check out these articles as well:
Chicken and asparagus casserole
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