Chicken Tetrazzini

Chicken Tetrazzini

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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.

Rating:

★★★★★ 1 vote

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

How to Make Chicken Tetrazzini

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.

Printable Recipe Card

About Chicken Tetrazzini

Course/Dish: Chicken Pasta
Hashtag: #Casserole




Show 2 Comments & Reviews

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