Chicken Tetrazzini

Recipe by Terri Perkins
READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325 degrees. Lightly butter a 2-qt casserole with some of the butter; set aside.
  • In a large saucepan, over medium heat, melt remaining butter. Add mushrooms and garlic. Cook and stir until mushrooms are soft. Transfer to a medium bowl; set aside.
  • In the same saucepan, whisk together chicken broth and sauce mix. Over high heat, bring to a boil. Add half-and-half and sherry. Stir in Swiss cheese. Cook and stir until cheese is melted.
  • Add pasta to saucepan. Cook over low heat for 8-10 minutes or until pasta is al dente, stirring occasionally. Remove from heat. Stir in chicken and mushroom mixture.
  • Transfer to prepared casserole. Sprinkle with Parmesan cheese. Bake for 30 minutes or until heated through.
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