Leftover Rotisserie Chicken Tetrazzini

2
Amy Jordan

By
@firstpancake

I was always looking for something delicious to do with leftover rotisserie chicken. Generally the 2nd day it's not nearly so good to me so we end up giving a lot to the cats. I found a recipe similar to this and tweaked it a bunch. Most Chicken Tetrazzinis I believe have mushrooms, but my family doesn't like mushrooms. We think this is great without them.

Rating:

★★★★★ 2 votes

Comments:
Serves:
5
Prep:
15 Min
Cook:
30 Min

Ingredients

  • 8 oz
    egg noodles, no-yolk variety, uncooked
  • 2 c
    pulled, chopped rotisserie chicken
  • 1/2 c
    grated parmesan cheese
  • SAUCE

  • 1/4 c
    butter
  • 1/4 c
    all purpose flour
  • 3/4 tsp
    salt
  • 1/4 tsp
    pepper
  • 1 c
    chicken broth
  • 1/2 c
    whole milk
  • 1/2 c
    half and half
  • 2 Tbsp
    white wine or sherry

How to Make Leftover Rotisserie Chicken Tetrazzini

Step-by-Step

  1. Preheat oven to 350 degrees F. Lightly grease 9x13 casserole dish.
  2. Cook egg noodles to al dente. Drain. Return to large pot.
  3. To make the sauce, melt butter over low heat. Stir in flour, salt, and pepper. Stir over low heat until smooth. Remove from heat and gradually stir in chicken broth, milk, half and half and wine.

    Return to heat and bring to a low boil for 1 minute, stirring constantly.
  4. Add rotisserie chicken to large pot with drained egg noodles. Stir in sauce. Mix thoroughly.
  5. Pour mixture into greased casserole dish and top with Parmesan cheese.
  6. Bake at 350 for 30 minutes until golden brown.

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About Leftover Rotisserie Chicken Tetrazzini





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