Recipe by diner524
I adapted a recipe from Jackie Olden's "Can We Cook" book. This is a delicious dish and fancy enough to serve at a dinner party. My family loves this dish. Definitely not a low fat recipe.
Top Review by Debber
I'm in love! Why in the world have I NEVER made tetrazzini before? To think I've lived to be 50 years old and not have tasted something this good. I really need to have my head examined! I added 5 or 6 cloves of garlic which really kicked it up a notch I think, also a healthy pinch of crushed thyme. Yummy-ola! *Made for Aus/NZ Recipe Swap Sept 07*
- 680.38 g boneless skinless chicken breasts (approx. 4-6 breasts)
- 113.39 g noodles, cooked
- 4.92 ml salt
- 29.58 ml butter
- 59.16 ml parmesan cheese, grated
- 2 (609.51 g) can chicken broth
- 226.79 g mushroom, sliced
- 29.58 ml butter
- 14.79 ml romano cheese, grated
- salt and pepper
- 9.85 ml garlic, minced
- 59.14 ml butter
- 78.07 ml flour
- 473.18 ml cream or 473.18 ml half-and-half
- 236.59 ml chicken broth
- 118.29 ml white wine
Directions See How It's Made
- Simmer chicken in chicken broth until tender.
- When chicken is done, remove from broth and cut into bite size pieces. Save one cup of the broth and discard the rest.
- Melt 1/4 cup butter in small sauce pan then add 1/3 flour and cook for 2 minutes Slowly add 2 cups cream,1 cup broth, salt and 1/2 cup wine. Cook gently stirring often, about 5 minutes.
- Meanwhile, once the noodles are cooked, drain them and season with 1 teaspoons salt, butter, parmesan cheese and 1 cup of the sauce. Put this mixture into a greased, shallow baking dish.
- Saute mushrooms in 2 tablespoons butter for 3 to 4 mins., then season with salt, pepper and garlic for several minutes until tender.
- Put mushrooms over noodles and then add chicken breast. Cover with the remaining sauce and sprinkle parmesan cheese and romano cheese over the top and bake at 350 degrees for 30 minutes.