The calendar claims that it is still fall, but it sure feels more like winter! While I am thankful that I no longer live in Iowa, and I did not have to shovel 11 inches of snow last week, I was not expecting it to be this cold in Arizona at the beginning of December. The upside to the unusually cold weather is that I had the perfect excuse to make this…..
delicious Chicken Tetrazzini that is filled with thick and hearty Reames Homestyle Egg Noodles, shredded chicken, and creamy mushroom sauce, then topped with a crunchy Parmesan crust.
This is the perfect family meal after a long day. The kind of meal that soothes the soul and makes the world outside disappear…..
How to make Chicken Tetrazzini:
We’re going to start by preheating the oven to 350 degrees. These Reames Homestyle Egg Noodles are frozen, not dried, for a homemade taste that is perfect in this casserole. Bring 4 quarts of water to a boil. Add noodles, stir, and and simmer for 20 minutes…..
While the noodles are cooking, melt 1/4 cup of butter in a large skillet over medium-low heat. Add flour and whisk to combine. Simmer for 2 minutes, stirring until mixture is smooth and bubbly…..
Stir in broth and cream/milk. Bring to a boil, stirring constantly…..
{I used unsweetened cashew milk to keep mine lactose-free} Stir in the Sherry, mushrooms, chicken, and season with salt and pepper…..
You can use cubed or shredded chicken, I just prefer shredded because it clings to the noodles. 😉
Drain the cooked noodles and add them to the skillet. Stir to combine. Pour into an ungreased 2-quart casserole, or leave in the skillet like I did.
In a small bowl, mix together Parmesan cheese, Panko crumbs, and melted butter. Sprinkle mixture over the casserole…..
Bake for 30 minutes, or until bubbly. To brown the topping, place under broiler for a few minutes and serve…..
Oh my gosh, so so yummy! This is the classic version of Chicken Tetazzini from back in the day when they apparently did not use a lot of garlic and onions, which is part of what makes it so comforting. There are no strong flavors competing to be number one, all of these flavors blend together perfectly…and go nicely with a glass of white wine I might add. 😉
Speaking of wine, if you do not have Sherry you can substitute white wine. Do not substitute red wine, or your casserole will be purple…three guesses how I know that, LOL
More delicious pasta recipes:
Squid Ink Pasta with Lobster Cream Sauce
Sesame Noodles with Grilled Chicken
Enjoy!!
Chicken Tetrazzini
Ingredients
- 12 ounce package Reames Homestyle Egg Noodles or cooked noodles of your choice
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup cream or whole milk I used unsweetened cashew milk
- 2 Tablespoons Sherry or white wine
- 2 cups cooked chicken or turkey shredded or cubed
- 3 ounces thinly sliced mushrooms about 1 1/4 cups
- sea salt and ground pepper to taste
For the Topping
- 1/4 cup grated Parmesan cheese
- 1/4 cup Panko crumbs
- 2 Tablespoons unsalted butter
- Italian parsley to garnish
Instructions
- Bring 4 quarts of water to a boil. Add noodles, stir, and and simmer for 20 minutes.
- Melt 1/4 cup of butter in a large skillet over medium-low heat.
- Add flour and whisk to combine. Simmer for 2 minutes, stirring until mixture is smooth and bubbly.
- Stir in broth and cream/milk. Bring to a boil, stirring constantly.
- Stir in Sherry, mushrooms, chicken, and season with salt and pepper.
- Drain the cooked noodles and add them to the skillet. Stir to combine.
- Pour into an ungreased 2-quart casserole, or leave in the skillet.
- In a small bowl, mix together Parmesan cheese, Panko crumbs, and melted butter.
- Sprinkle mixture over the casserole.
- Place in a preheated 350 degree oven. Bake for 30 minutes, or until bubbly.
- To brown the topping, place under broiler.
Nutrition
This is a sponsored conversation written by me on behalf of Marzetti Reames Frozen Egg Noodles. The opinions and text are all mine.
Looks great and easy Thank you
We love chicken tetrazzini. I will def be doing this recipe!