Ingredients: |
Ingredients: 2 c. shredded cooked chicken (or turkey at Thanksgiving)
8 oz. (about 1/2 a bag) wide egg noodles, cooked 1 minute less than pkg. directions
4 T. butter
3 T. all purpose flour
1 1/2 c. chicken broth
1/4 t. dried thyme
1/2 c. frozen peas, thawed
1/2 c. half & half
1/2 c. homemade bread crumbs (1/4 c. if using superfine store bought)
1/4 c. parmesan cheese
salt & pepper
|
Directions: |
Directions:1 - Preheat the oven to 400F.
2 - Cook the noodles 1 minute less than directed by the package, drain and pour into a 1 3/4 quart baking dish. Add the shredded chicken (or turkey) and set aside.
3 - In a saucepan, melt the butter over low heat. Whisk in the flour and cook 2-3 minutes. Stir in the chicken broth. Raise the heat to medium and bring to a boil, whisking constantly. Add in thyme. Reduce heat and simmer until thickened, 5-7 minutes. Stir in the half and half and peas and cook until warmed through, 1-2 minutes. Taste and season with salt and pepper to taste. It'll depend largely on the saltiness of your chicken and chicken broth. Pour the sauce mixture over the noodles and chicken in an even layer.
4 - Top with bread crumbs and parmesan cheese and bake for 15-20 minutes until bubbly. If the top hasn't browned, turn the heat to broil until golden brown. Don't walk away, it happens faster than you think.
NOTE: You can also add button mushrooms, if you like. Saute them before making the bechamel sauce, then cook as directed. |
This recipe for Chicken Tetrazzini is from