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Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini is from Enjoy Your Meal - Bon Appetit! - Buon appetito! - Mangia! - Smacznego! , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 16 oz. pkg. egg noodles
4 tbsp. butter
4 tbsp. all purpose flour
3 c. milk
1 c. heavy cream
1 tbsp. olive oil
1 tsp. kosher salt
1 tsp. freshly ground pepper
¼ c. cooking cherry
1 ½ c. grated parmesan cheese
1 c. grated havarti cheese
1 medium chopped onion
1 16 oz package portabella mushrooms – sliced
White meat from one rotisserie chicken
½ c. sliced almonds
4 quart baking dish
Directions:
Directions:
Preheat oven to 350º. Prepare pasta according to pkg. directions. Set aside. Melt butter in a large sauce pan or dutch oven over medium heat, whisk in flour until smooth. Cook constantly; 2 minutes. Gradually whisk in milk and cream and cook, whisking constantly; 2 minutes. Remove from heat, stir in salt, black pepper, 1 cup of parmesan cheese and 1 cup havarti cheese. Stir until cheese is melted into the sauce and set aside. In a separate pan add olive oil over medium heat. Saute the chopped onion until soft. Add the sliced mushrooms and sauté until beginning to brown. Deglaze the pan with the cooking sherry and stir until combined. Remove from heat and set aside. Remove the white meat from the rotisserie chicken and shred or chop (about 4 cups total). Mix together all ingredients into the cheese sauce and stir until well combined. Pour mixture into a lightly greased 4 quart baking dish. Top with remaining cheese and almonds.
Bake for about 30 minutes or until golden brown and bubbly. Let rest for 5 minutes and serve. Can be made a day ahead and refrigerated.
Enjoy!

 

 

 

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