chicken tetrazzini
(1 rating)
I found this recipe on line however it need a few adjustments to meet my family's taste buds. I hope you enjoy the extras we added to our version.
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(1 rating)
yield
8 serving(s)
prep time
1 Hr
cook time
45 Min
method
Stove Top
Ingredients For chicken tetrazzini
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1 1/2 lbcooked chicken breast
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3 1/2 ccups hot cooked vermicelli (about 1/2 pound uncooked pasta)
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1 Tbspunsalted butter
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1 cfinely chopped onion
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2/3 cfinely chopped celery
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3/4 tspground black pepper
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1/4 tspsalt
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1 pkg8 oz sliced mushrooms
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1/2 cdry sherry
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2/3 call purpose flour
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3chicken bouillon cubes
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5 1/3 cwater
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2 1/4 cparmesan cheese (divided)
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1/2 ccream cheese
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1 slicewhite bread
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1/2 calmond slivers
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1 bag16 oz bag frozen broccoli
How To Make chicken tetrazzini
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1Preheat oven to 350°.
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2Melt butter in a large stockpot over medium-high heat. Add onion, celery, black pepper, salt, and mushrooms; sauté 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute.
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3Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add chicken bouillon cubes and water, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.
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4Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add pasta, chicken broccoli and almonds; stir until blended. Coat 9 x 11 glass or ceramic baking dishes cooking spray and pour in dish.
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5Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and ½ cup Parmesan cheese; sprinkle evenly over pasta.
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6Bake at 350° for 30 minutes or until lightly browned and bubbly. Remove casserole from oven; let stand 15 minutes.
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7Enjoy!
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