Chicken Tetrazzini Recipe

Description:

Indulge in the richness and creaminess of this delightful Chicken Tetrazzini, generously packed with tender chunks of chicken and a medley of wild and white mushrooms. This dish exudes European charm and is the epitome of comfort food. Plus, with a prep time of just 25 minutes and a total cook time of 55 minutes, it’s perfect for a satisfying meal in under an hour! 🍗🍄

Ingredients:

Quantity	Ingredient
4	Butter
1/2	Margarine
1/2	Garlic
3	All-purpose flour
1/2	Chicken broth
1/2	Heavy cream
1/2 tsp	Salt
1/2 tsp	Fresh ground pepper
Pinch	Nutmeg
1/4	Shallot
1/2	Shiitake mushroom
1/2	White mushroom
1/4 tsp	Thyme
3	Dry sherry
1	Parmesan cheese
3	Chicken breasts, cooked
1	Peas
	Egg noodles

Instructions:

Prepare the Sauce:
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- Melt 3 tablespoons of butter in a medium saucepan over medium heat.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in the all-purpose flour and cook, stirring constantly, for about 1 minute until it forms a smooth paste.
- Gradually whisk in the chicken broth, heavy cream, 1/4 teaspoon of salt, 1/4 teaspoon of freshly ground pepper, and a pinch of nutmeg until the sauce is smooth.
- Bring the mixture to a boil, whisking constantly, then remove from heat and set aside.
Prepare the Noodles:
- Preheat your oven to 450°F (230°C).
- Cook the egg noodles in boiling salted water until they are barely tender, about 8 minutes.
- Drain the noodles and place them in a large mixing bowl.
- Stir in 1 1/2 cups of the prepared sauce until the noodles are evenly coated.
Prepare the Mushroom Mixture:
- In a large skillet, melt the remaining 1 tablespoon of butter over medium-high heat.
- Add finely chopped shallots and cook, stirring constantly, for about 1 minute until they are softened.
- Add sliced shiitake and white mushrooms, thyme, the remaining 1/4 teaspoon of salt, 1/4 teaspoon of freshly ground pepper, and another pinch of nutmeg.
- Cook, stirring occasionally, until the mushrooms are tender and any liquid released has evaporated, approximately 5 minutes.
- Pour in the dry sherry and allow it to boil for an additional minute.
Assemble the Tetrazzini:
- Spoon half of the noodles and sauce mixture into a shallow 2 1/2-quart baking dish.
- Sprinkle half of the peas over the noodles, followed by half of the cooked, diced chicken, and then half of the mushroom mixture.
- Repeat the layering process with the remaining ingredients, finishing with a layer of the mushroom mixture on top.
- Pour the remaining sauce evenly over the top layer and sprinkle with grated Parmesan cheese.
Bake:
- Place the assembled Chicken Tetrazzini in the preheated oven and bake for approximately 15 minutes or until the top is golden brown and bubbly.
Serve and Enjoy!
- Once baked to perfection, remove the Chicken Tetrazzini from the oven and allow it to cool for a few minutes before serving.
- Serve this delicious one-dish meal hot, garnished with fresh parsley if desired, and enjoy the comforting flavors of this classic dish with family and friends! 🍽️🥂

Nutritional Information (Per Serving):

Calories: 542.6
Total Fat: 24.9g
- Saturated Fat: 12.8g
Cholesterol: 139.3mg
Sodium: 861mg
Total Carbohydrates: 44.8g
- Dietary Fiber: 3.9g
- Sugars: 4g
Protein: 33.5g

Recipe Notes:

For a time-saving option, you can purchase a roasted chicken from the supermarket and use it instead of cooking the chicken breasts yourself.
Feel free to customize this recipe by adding your favorite vegetables or using different types of mushrooms for a unique flavor profile.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, making for a delicious lunch or dinner option that’s ready to heat and enjoy!