Chicken tetrazzini

Published: 2020-09-09

Last Updated: 2024-05-23

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Info Amount
Prep time 20 min
Cook time 30 min
Yields 4 - 6 servings

Ingredients

Quantity Item
6 Tbsp butter
1 onion, chopped
1 stalk celery
3 Tbsp flour
7/2 cup milk
3/2 tsp table salt
1/4 tsp pepper
1 Tbsp worcestershire sauce
1/2 cup cream cheese
3 cup chicken, cooked
1 pkg egg noodles, cooked
1/2 cup parmesan, grated
1/2 cup breadcrumbs

Directions

  1. Preheat oven to 350 F, cook chicken in a large frying pan, and cook egg noodles according to instructions
  2. Heat half the butter in a large saucepan
    • Add onion and celery
    • Cook until tender and liquid has evaporated
  3. Sprinkle with flour, cook for 1 min
  4. Add milk gradually and bring to a boil
    • Add salt, pepper, worcestershire sauce
    • Whisk in cream cheese small bits at a time
    • Cook gently for ~ 2 min until melted and thickened
  5. Add chicken and noodles
    • Place in buttered 9"x13" pan
  6. Melt remaining butter
    • Combine with parmesan and bread crumbs
    • Sprinkle over the casserole
  7. Place entire dish on a baking sheet to catch any spills
    • Cook in oven for 30 min

References & Notes

  1. Original recipe: Wendy McNeil
  2. Be sure not to brown the vegetables after adding flour