Chicken Tetrazzini

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  • 12 ounces egg noodles, spaghetti, linguini or other pasta
  • 8 tablespoons unsalted butter, divided
  • 12 ounces mushrooms, sliced (about 4-5 cups)
  • 1 cup chopped onion
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk
  • 1/4 cup cream
  • 2 cups chicken broth
  • 1/4 cup dry sherry, vermouth, or dry white wine
  • 3 cups coarsely chopped cooked chicken
  • 1 cup cooked peas
  • 1/3 cup shredded Swiss cheese
  • 2/3 cup freshly grated Parmesan cheese, divided
  • 1/3 cup fine fresh bread crumbs
  • Salt and freshly ground black pepper to taste


Cook pasta according to package directions. Drain well and set aside.
Preheat oven to 375°F.
Cook mushrooms and onion in 3 tablespoons of butter over medium heat, stirring, until liquid has evaporated, about 10 minutes. Set aside.
In a large, heavy saucepan, melt 4 tablespoons of butter.
Stir in flour and cook over low heat, stirring, for 3 minutes. Gradually stir in milk, cream, broth, and sherry.
Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 minutes.
In a large bowl, combine pasta, sauce, mushrooms and onion, chicken, peas and salt and pepper.
Stir in Swiss cheese and 1/3 cup of Parmesan.
Transfer to a buttered,shallow 3-quart casserole.
In a small bowl, combine remaining Parmesan, bread crumbs and salt and pepper.
Sprinkle mixture evenly over casserole and dot with remaining butter, cut into bits.
Bake on middle rack of oven for 30-40 minutes, or until bubbling and golden.

Recipe from Central Market Shoreline - Culinary Resource Center
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