Chicken Tetrazzini

Recipe by Loves2Teach
READY IN: 55mins




  • Melt 3 tbsp butter in medium saucepan over medium heat.
  • Add garlic and cook 30 seconds.
  • Add flour and cook stirring for 1 minute.
  • Gradually whisk in broth, cream, ¼ tsp each salt and pepper, and pinch of nutmeg until smooth.
  • Bring to a boil, whisking constantly and set aside.
  • Heat oven to 450 degrees.
  • Cook noodles in boiling salted water until barely tender about 8 minutes.
  • Drain and place in bowl.
  • Stir in 1½ cups prepared sauce.
  • Melt remaining 1 tbsp butter in large skillet over medium-high heat.
  • Add shallots and cook stirring 1 minute.
  • Add shitake and white mushrooms, thyme, remaining ½ tsp salt and pepper and pinch of nutmeg.
  • Cook stirring, until mushrooms are tender and liquid has evaporated about 5 minutes.
  • Add sherry and boil for 1 more minute.
  • Spoon half of noodles with ½ cup peas in shallow 2½-quart baking dish.
  • Top with half of chicken the half of mushroom mixture.
  • Repeat layering with remaining noodles, peas chicken and mushrooms.
  • Pour remaining sauce evenly over top and sprinkle with Parmesan.
  • Bake 15 minutes until golden and bubbly.