Parmesan Chicken Tetrazzini Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 4-6 servings

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

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.

Directions

  1. Cook noodles according to package directions; drain. In a large saucepan, saute mushrooms and onion in butter until tender. Stir in broth.
  2. 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.
  3. 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.
Originally published as Chicken Tetrazzini in Casserole Cookbook 2001, p23

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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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