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Chicken Tetrazzini | realmomkitchen.com

Chicken Tetrazzini


Ingredients

Scale
  • 2 Tbsp butter
  • 6 green onions chopped
  • 8 oz of fresh mushrooms, sliced
  • 3/4 cup butter
  • 3 Tbsp flour
  • 2 1/2 cups whipping cream or half and half
  • 1 1/2 cups sour cream (I do use light sour cream)
  • 4 chicken breasts, cooked and cubed
  • 1 (12 oz) package of egg noodles, cooked according to package
  • salt and pepper
  • 3 oz Parmesan cheese (the stuff in the green can just won’t do, ya gotta have the real stuff)

Instructions

  1. Preheat oven to 300 degrees.
  2. In a skillet, saute the mushrooms and green onion in 2 Tbsp. butter and set aside.
  3. Combine 3/4 cup butter, flour, and whipping cream in a sauce pan. Cook over medium heat. Cook until it starts to thicken then remove from the heat and mix in the sour cream plus salt and pepper to taste.
  4. Mix sauce with noodles, chicken, and mushrooms/green onion mixture.
  5. Put half of the noodle mixture into a 9×13 pan and top with half of the Parmesan cheese. Then top with remaining noodle mixture and top with remaining Parmesan cheese.
  6. Bake at 300 for 45 minutes. Serves 8.

Notes

I have made this and frozen this before with success. Just thaw before baking. I also under cook the noodles slightly.

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