Chicken Tetrazzini Casserole

5
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

How to Make Chicken Tetrazzini Casserole

Step-by-Step

  1. Preheat 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.
  2. While 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.
  3. SOMETIMES 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.

Printable Recipe Card

About Chicken Tetrazzini Casserole

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




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