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Parmesan Chicken Tetrazzini


  • 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


  • 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.

Nutrition Facts

1 cup: 429 calories, 20g fat (11g saturated fat), 128mg cholesterol, 751mg sodium, 35g carbohydrate (4g sugars, 2g fiber), 25g protein.


Average Rating: 5
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