Chicken Tetrazzini

1
Lisa Swarm

By
@ShoeGirl

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
8
Prep:
1 Hr
Cook:
45 Min
Method:
Stove Top

Ingredients

  • 1 1/2 lb
    cooked chicken breast
  • 3 1/2 c
    cups hot cooked vermicelli (about 1/2 pound uncooked pasta)
  • 1 Tbsp
    unsalted butter
  • 1 c
    finely chopped onion
  • 2/3 c
    finely chopped celery
  • 3/4 tsp
    ground black pepper
  • 1/4 tsp
    salt
  • 1 pkg
    8 oz sliced mushrooms
  • 1/2 c
    dry sherry
  • 2/3 c
    all purpose flour
  • 3
    chicken bouillon cubes
  • 5 1/3 c
    water
  • 2 1/4 c
    parmesan cheese (divided)
  • 1/2 c
    cream cheese
  • 1 slice
    white bread
  • 1/2 c
    almond slivers
  • 1 bag(s)
    16 oz bag frozen broccoli

How to Make Chicken Tetrazzini

Step-by-Step

  1. Preheat oven to 350°.
  2. Melt 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.
  3. Gradually 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.
  4. Add 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.
  5. Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and ½ cup Parmesan cheese; sprinkle evenly over pasta.
  6. Bake at 350° for 30 minutes or until lightly browned and bubbly. Remove casserole from oven; let stand 15 minutes.
  7. Enjoy!

Printable Recipe Card

About Chicken Tetrazzini

Course/Dish: Chicken, Pasta
Main Ingredient: Pasta
Regional Style: Italian




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