Chicken Tetrazzini Casserole

Judy Kaye

By
@paintedcookie

This recipe was served to me by my favorite daughter-in-law (they both are) many years ago. Needless to say it has become a family favorite. I hope it becomes one of yours too.

Rating:
★★★★★ 1 vote
Comments:
Serves:
6 -8
Prep:
20 Min
Cook:
20 Min
Method:
Bake

Ingredients

1/4 c
butter
1/4 c
flour
2 c
chicken broth
1 c
sweet or sour cream
2 c
left over chicken
7 oz
spaghetti pasta
1 c
fresh mushrooms
1 Tbsp
chives, dried or 3 tbl. fresh
salt
pepper
2 Tbsp
parmigiano-reggiano, grated
french fried onions

Step-By-Step

1Preheat oven to 350. READ DIRECTION THROUGH CAREFULLY BEFORE STARTING.
In 3 qt sauce pan Pour in all of the chicken broth plus one cup of water and salt. Bring to a boil. Add pasta and cook until aldente.
2While pasta is cooking melt butter in a large skellet. Saute mushrooms until tender. Stir in flour until dissolved. Turn off heat momentarily.
*Once pasta is done drain chicken broth into a separate pan and dissolve sour cream in the broth. Retain pasta in the pan it was cooked in.

Return butter and mushrooms to med-low heat and slowly whisk in reserved chicken broth/sour cream and blend until smooth. Add pasta and chicken. Pour into a 9x13 glass baking pan and sprinkle cheese over the top. Bake for 20-30 minutes or until bubbly.
Sprinkle french fried onion rings over the top and serve.
3SOMETIMES JUST TO SPICE IT UP A BIT WE ADD A DICED JALAPENO PEPPER OR TWO. I LIKE TO ADD A RED ONE AND A GREEN ONE FOR THE ADDED COLOR BECAUSE WHILE THIS RECIPE IS VERY GOOD, IT LACKS COLOR WHICH WE LOVE.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy