Chicken Tetrazzini
This is a delicious way to use up leftover chicken. Serve with Caesar salad and toasted baguette.
Servings: 6 servings
Calories: 627kcal
Ingredients
- 250 G Medium egg noodles
- 1 cup Fresh mushrooms sliced
- 2 tbsp Butter
- 2 tbsp All-purpose flour
- 2 cups Chicken broth
- 1/2 tsp Salt to taste
- 1/2 tsp Pepper
- 1 tsp Dry basil
- 1 cup Whipping cream or milk heated
- 1/3 cup Sherry or white wine
- 3 cup Chicken cooked and shredded
- 1/2 cup Slivered almonds
- 1/2 cup Fine breadcrumbs
- 2 tbsp Butter melted
- 1/2 cup Parmesan cheese
Instructions
- Preheat oven to 350° F.
- Cook noodles in boiling water until just tender and drain.
- Combine prepared chicken and almonds in mixing bowl and set aside.
- Melt two tablespoons of butter in a medium cast iron or oven safe pot.
- Sauté mushrooms in butter. Blend in flour.
- Slowly add chicken broth and cook until smooth.
- Add salt, pepper, and basil.
- Remove from heat.
- Heat whipping cream in microwave for one minute.
- Add whipping cream and sherry or white wine to pot and stir.
- Add just tender noodles, chicken and almonds to the mixture and stir.
- Combine breadcrumbs and melted butter and spread overall.
- Sprinkle with parmesan cheese.
- Bake at 350°F for 30 minutes or until browned on top.
Nutrition
Calories: 627kcal | Carbohydrates: 46g | Protein: 35g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 167mg | Sodium: 1983mg | Potassium: 742mg | Fiber: 3g | Sugar: 5g | Vitamin A: 922IU | Vitamin C: 1mg | Calcium: 205mg | Iron: 3mg