Name: Chicken Tetrazzini
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6 Servings
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; 1/4 cup grated Parmesan cheese; 1/4 cup Panko crumbs; 2 Tablespoons unsalted butter; Italian parsley (to garnish)

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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:

Chicken Enchilada Pasta

Double Shrimp Pasta

Squid Ink Pasta with Lobster Cream Sauce

Pasta al Tonno

Pasta for a Crowd

Sesame Noodles with Grilled Chicken

Enjoy!!