chicken tetrazzini
(1 RATING)
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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prep time
cook time
method
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yield
10 serving(s)
Ingredients
- 3 cups chicken, cooked and diced
- 8 ounces vermicelli cooked ala dente
- 1 stick of unsalted butter
- 3 cups chicken broth, low salt
- 3 cloves minced garlic
- 1/8 teaspoon white pepper
- 1 1/2 cups heavy whipping cream
- 1/2 cup dry sherry
- 1/2 cup shredded parmesan cheese
- 1 pound sliced mushrooms, sauteed
- 1/2 cup sliced almonds
- 1/2 cup flour
How To Make chicken tetrazzini
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Step 1Melt the butter and combine with the flour to make a roux. Add, the whipping cream, chicken broth, chicken, sherry,parmesan cheese, garlic and seasonings
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Step 2Add the chicken to the sauce and put to the side.
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Step 3Spray a 9x13 casserole with cooking spray. Put the cooked, drained vermicelli in the bottom of the casserole.
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Step 4Put the sauce mixture over the pasta, next the mushrooms and finally the almonds.
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Step 5Bake at 375 for 25 mins or until bubbly.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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