Chicken Tetrazzini
This is the most amazing chicken casserole dish I have ever tried. I promise you will not regret making this. Don't omit the sherry, it's the ingredient that really makes it distinctive and delicious. I made several changes to a Turkey Tetrazzini recipe I found in a Boar's Head booklet and this is the result.
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INGREDIENTS
Nutrition- 8ounces medium egg noodles or 8 ounces wide egg noodles, cooked
- 1 1⁄4
- 4tablespoons butter
- 8ounces fresh sliced mushrooms
- 2tablespoons flour
- 1 1⁄4cups chicken broth
- 1cup grated parmesan cheese
- 2teaspoons course black pepper
- 1⁄2
- 3cups shredded cooked chicken breasts
- 1teaspoon dried tarragon
- 2tablespoons chopped fresh parsley
- 1⁄4cup breadcrumbs
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DIRECTIONS
- Preheat oven to 325.
- Butter 3 qt, oven proof casserole.
- In saucepan, melt butter and saute mushrooms until tender, about 10 minutes.
- Blend in flour, 3/4 c cheese and chicken broth.
- Cook until smooth and thick.
- Add seasonings, except parsley.
- Remove from heat and blend in cream and sherry.
- Add shredded chicken and cooked noodles.
- Pour into dish and top with bread crumbs, parsley and remaining cheese.
- Bake uncovered about 20 minutes.
- Brown crumbs under broiler if necessary.
- You may want to adjust the liquids a bit if you prefer a creamier sauce.
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