Home > Recipes > Chicken Tetrazzini

Chicken Tetrazzini Recipe

In winter, we see lots of snow here in the northwest mountains of North Carolina. Hearty casseroles like these are filling, warming and welcome.— Athel Wilcox, West Jefferson, North Carolina

[X]

Rate Chicken Tetrazzini Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chicken Tetrazzini Recipe

Prep: 20 min. Bake: 25 min.

Yield: 4-6 Servings

20 25 45

Ingredients

8 ounces uncooked egg noodles
1/2 pound fresh mushrooms, sliced
1 small onion, chopped
1/4 cup butter, cubed
2 cups chicken broth
3 tablespoons cornstarch
1/2 teaspoon salt
Dash pepper
1 cup half-and-half cream
1/2 cup shredded mozzarella cheese
2 cups cubed cooked chicken
1/4 cup grated Parmesan cheese

Directions

Cook noodles according to package directions; drain. In a large saucepan, saute mushrooms and onion in butter until tender. Stir in broth.
Combine the cornstarch, salt, pepper and cream until smooth. Stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in mozzarella cheese until melted. Stir in chicken and noodles.
Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 cup) equals 429 calories, 20 g fat (11 g saturated fat), 128 mg cholesterol, 751 mg sodium, 35 g carbohydrate, 2 g fiber, 25 g protein.

Originally published as Chicken Tetrazzini in Casserole Cookbook , p23