Chicken Tetrazzini
Chicken, noodles and a creamy sauce topped with flavorful breadcrumbs
Ingredients
- 1 pound cooked, shredded chicken
- 12 ounces cooked, egg noodles
- splash olive oil
- 16 ounces sliced mushrooms
- 1/2 cup chopped, onion
- 1/2 tsp minced garlic
- 6 tbsp butter, divided
- 3 tbsp flour
- 2 cups chicken broth
- 1/2 cup sour cream
- 1 1/4 cups half and half
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1 tsp salt
- 1 tsp pepper
- 1 cup shredded white cheddar cheese
- 1/4 cup grated parmigiana reggiano
- 1/2 cup seasoned breadcrumbs
- 1/2 tsp smoked paprika
- 3 tbsp chopped parsley
Instructions
- Preheat oven to 350 degrees. Grease a 9×13" baking dish. Set aside
- In a large skillet, heat a splash of olive oil and saute mushrooms for 3 minutes. Add onion and garlic and saute 3 minutes more. Remove from skillet and set aside.
- Add 3 tablespoons of butter to skillet and melt. Add flour and whisk 1-2 minutes. Slowly add chicken broth while whisking. Allow sauce to thicken 2-3 minutes. Turn heat down to low and add sour cream, garlic powder, onion powder, thyme, salt and pepper. Whisk until smooth. Add cream and continue to whisk. Return heat to medium and allow sauce to thicken 1-2 minutes.
- Remove sauce from the heat and stir in cheddar until melted. Combine noodles, mushrooms and chicken with sauce.
- Add tetrazzini to prepared baking dish. Melt 3 tablespoons butter and combine with parmigiana and paprika. Sprinkle over casserole.
- Bake for 20-30 minutes until the breadcrumbs have browned and sauce is bubbly. Serve with chopped parsley.
Notes
- Leftover chicken is great in this recipe. If you don’t have leftovers, boil chicken breasts, or thighs for even more flavor, with a bay leaf and shred when cool.