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.
prep time20 Min
cook time20 Min
sweet or sour cream
left over chicken
chives, dried or 3 tbl. fresh
french fried onions
How To Make
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.
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.
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.
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