Grandma Bresee's Chicken Tetrazzine Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1- 3 lb chicken, stewed (reserve 2 c chicken broth)
OR I buy cooked rotisserie chicken at store and debone, deskin, and cut in chunks
1/2 stick butter
4 T flour
1 c milk
2 c grated sharp cheddar cheese
1 small can sliced mushrooms
2 T. minced onion
1/2 of fresh green pepper, chopped finely
3-4 T finely chopped celery
12 oz thin noodles
OR to make healthier I use Barilla brand veggie thin spaghetti broken in half or thirds)
salt & pepper to taste
2 sleeves of Ritz crackers, crushed
1 stick butter
|
|
Directions: |
Directions:Cut chicken into into bite-size pieces. Heat butter in large pan. Saute onion, green pepper, and celert for 2-3 minutes. Gradually blend in flour, salt, & pepper until bubbly stirring constantly with whisk. Gradually add chicken broth & milk. Stir and cook over low heat until thickened Add grated cheese and mushrooms. Stir until melted Add chicken last & stir. **I have doubled this recipe and then freeze half the chicken sauce in freezer for making a 2nd casserole quickly at a later date.
Boil noodles or spaghetti according to package direction el dente--do NOT overcook as they cook more in the oven. Drain noodles and rinse with cold water. Pour half noodles into buttered 3 quart casserole dish. Top with half the chicken sauce. Layer second half of noodles and then rest of chicken sauce.
Melt 1 stick of butter in skillet. Crush Ritz crackers and stir into butter. Pour buttered cracker crumbs onto top of casserole. Bake at 350 for 30-60 minutes. I bake 30 minutes if assembling then & baking while sauce and noodles are still warm. If assembled and refrigerated, you will need to bake 50-60 minutes until hot & bubbly. |
|
Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:1 hour + baking time |
|
This recipe for Grandma Bresee's Chicken Tetrazzine is from