| Cuisine: American | Type: Casserole | Serves: |
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Source:
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Pinch of Yum Blog |
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Serving Suggestions:
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Ingredients:
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Chicken Tetrazzini: one 3-pound rotisserie chicken, meat pulled and shredded 1 pound cooked egg noodles (I like the Alberto’s brand) 1 pound sliced mushrooms, sautéed 3-4 cups tetrazzini sauce (see below) 1/4 cup Parmesan cheese Tetrazzini Sauce: 1/4 cup melted butter 1/3 cup flour 2 cups milk or cream (I used 1 cup heavy whipping cream and 1 cup whole milk, but I think half and half would also work) 1 1/2 cups chicken broth (more as needed) 1 1/2 tsp. salt (to taste) 1/4 cup dry white wine |
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Instructions:
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Prep: Preheat the oven to 350 degrees. Prepare the ingredients – pull the chicken, cook the noodles, sauté the mushrooms. Sauce: Melt the butter in a small saucepan over medium heat. Add the flour and whisk until incorporated. Cook for a few minutes to remove the floury taste. Slowly add the milk and broth, a little bit at a time, whisking after each addition until you get a nice, smooth, thickened sauce. Season with salt and stir in the wine. Taste and adjust – more salt, more wine, more broth to thin the sauce, etc. Assemble: Toss the noodles with about a cup of sauce. In a greased 9×13 pan, layer: sauced-up noodles, mushrooms, half of sauce, chicken, remaining half of sauce, and Parmesan. Bake: Bake for 30 minutes until melty and bubbly. Broil for 5 minutes to get the top browned. Season with salt and pepper to taste for serving. YUM-O. NOTES Sprinkle with parsley when it comes out of the oven if you want to be fancy about it! If making ahead, undercook the noodles a bit and assemble everything, but do not bake. It should freeze beautifully. |
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2017-11-04