Garlic Lover's Chicken Tetrazzini

Recipe by Caseylaine
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READY IN: 2hrs 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place chicken in a large pot or Dutch oven and cover with water (about 3/4 pot full).
  • Bring the pot to a boil, then reduce heat and let chicken simmer for approximately 1 1/2 hours, or until the chicken is done.
  • Remove the chicken from the pot and place on a plate to cool (approx. 20-30 minutes).
  • When cooled, skin and debone, placing chicken meat in a bowl for later.
  • Remove 1 cup broth from pot and set aside for later.
  • Do not discard the rest of the broth; will use later to boil the noodles for extra flavor.
  • While chicken is boiling, melt butter in saute pan and add minced garlic.
  • Let it saute for just a minute or so, then add mushrooms.
  • If you like you can add a splash of white wine here for a special taste.
  • Cook mushrooms until tender and set aside for later.
  • The above steps can be done ahead of time and kept in refrigerator for assembly the day of the meal.
  • Next, in a separate bowl, mix the cream of chicken soup, cream of mushroom soup, and 1 cup of broth -- Stir together until blended.
  • Bring remaining broth to a boil once again and place the pasta in the boiling water (Add a bit of water if you need to).
  • When the noodles are cooked, drain, and put back in the pot.
  • Now, add in the rest of the ingredients, except for garnish: chicken meat, mushrooms, soup mixture, cheese, and seasonings (to your liking).
  • Mix well and pour into a greased deep/large casserole dish.
  • The size of the dish depends on how much chicken you use and thicker noodles vs. thinner noodles, but generally a 9x13 dish is sufficient.
  • You can also put some of the mix, if there is too much, in a freezer-safe container to save for a quick dinner later on.
  • Sprinkle with your garnish, and bake covered in a 350°F oven for about 30 minutes.
  • Serve with sour cream on the side for a very creamy version of this entree.
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