Chicken Tetrazzini Recipe

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Chicken Tetrazzini

Jenny Powers

By
@JennyPowers

I have been making this for years and it is a family and friend favorite. Once the leftovers have chilled, you can cut into serving sizes and freeze individually.


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Comments:

Serves:

10

Ingredients

3 c
chicken, cooked and diced
8 oz
vermicelli cooked ala dente
1 stick
of unsalted butter
3 c
chicken broth, low salt
3 clove
minced garlic
1/8 tsp
white pepper
1 1/2 c
heavy whipping cream
1/2 c
dry sherry
1/2 c
shredded parmesan cheese
1 lb
sliced mushrooms, sauteed
1/2 c
sliced almonds
1/2 c
flour

Directions Step-By-Step

1
Melt the butter and combine with the flour to make a roux. Add, the whipping cream, chicken broth, chicken, sherry,parmesan cheese, garlic and seasonings
2
Add the chicken to the sauce and put to the side.
3
Spray a 9x13 casserole with cooking spray. Put the cooked, drained vermicelli in the bottom of the casserole.
4
Put the sauce mixture over the pasta, next the mushrooms and finally the almonds.
5
Bake at 375 for 25 mins or until bubbly.

About this Recipe

Course/Dish: Chicken, Pasta
Hashtag: #Casserole