Chicken Tetrazzini

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pinch of yum

Total Time

1 hour 15 minutes

Prep Time

45 minutes

Cook Time

30 minutes

Rating

(13)

Ingredients

8 servings

one 3-pound rotisserie chicken, meat pulled and shredded
1 pound cooked egg noodles (Alberto’s brand)
1 pound sliced mushrooms, sautéed
3–4 cups tetrazzini sauce
1/4 cup Parmesan cheese
1/4 cup melted butter
1/3 cup flour
2 cups milk or cream (1 cup heavy whipping cream and 1 cup whole milk, or half and half)
1 1/2 cups chicken broth
1 1/2 teaspoons salt (to taste)
1/4 cup dry white wine

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Preparation

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Step 1

Prep: Preheat the oven to 350 degrees. Prepare the ingredients – pull the chicken, cook the noodles, sauté the mushrooms.

Step 2

Sauce: Melt the butter in a small saucepan over medium heat. Add the flour and whisk until incorporated. Cook for a few minutes to remove the floury taste. Slowly add the milk and broth, a little bit at a time, whisking after each addition until you get a nice, smooth, thickened sauce. Season with salt and stir in the wine. Taste and adjust – more salt, more wine, more broth to thin the sauce, etc.

Step 3

Assemble: Toss the noodles with about a cup of sauce. In a greased 9×13 pan, layer: sauced-up noodles, mushrooms, half of sauce, chicken, remaining half of sauce, and Parmesan.

Step 4

Bake: Bake for 30 minutes until melty and bubbly. Broil for 5 minutes to get the top browned. Season with salt and pepper to taste for serving.

Chef’s notes

Sprinkle with parsley when it comes out of the oven if you want to be fancy about it!

If making ahead, undercook the noodles a bit and assemble everything, but do not bake. It should freeze beautifully.

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Chicken Tetrazzini

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

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