Chicken Tetrazzini

READY IN: 1hr 17mins
Recipe by Bev I Am

Delicious way to use up some of that leftover chicken (or turkey)!

Top Review by SuzieQue

Oh so good on a cold winter night! The whole family enjoyed this - from grandkids up to adults. Creamy, mild but tasty. I used half white wine and half sherry. Thanks Bev for an easy, delicious recipe!

Ingredients Nutrition

Directions

  1. Melt 1/2 cup butter in a Dutch oven over medium-high heat; add diced onion, and sauté 5 minutes or until tender.
  2. Whisk in flour until smooth, and cook, whisking constantly, 1 minute.
  3. Gradually add milk and wine; cook, whisking constantly, 5 to 6 minutes or until thickened.
  4. Add bouillon granules, seasoned pepper, and 1 cup cheese.
  5. Cook, whisking constantly, 1 minute or until bouillon granules dissolve and cheese melts.
  6. Remove from heat.
  7. Stir in chicken, pasta, and mushrooms.
  8. Spoon into a lightly greased 13- x 9-inch baking dish.
  9. Bake chicken mixture, covered, at 350° for 20 minutes.
  10. Stir together remaining 1/2 cup cheese, breadcrumbs, and 2 tablespoons melted butter, and sprinkle evenly over casserole.
  11. Bake casserole 10 to 15 more minutes.

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