Chicken Tetrazzini Is the Ultimate Comfort Food
This casserole standard has all the hits: a rich, creamy sauce; plenty of noodles and shredded chicken; and a mild punch of flavor from a healthy dose of sherry. It's warm and filling, and it smells and tastes great!
You can make it any old weeknight, but we like to break it out for special occasions as a comfort-food treat.
More Chicken Dinner Ideas: Best-Ever Chicken Pot Pie | Marry Me Chicken | Easy Chicken Kiev
Yields: 8 servings
Prep Time: 25 mins
Total Time: 50 mins
Ingredients
2 tbsp.
olive oil, plus more for baking dish
Kosher salt and freshly ground black pepper
1
(12-ounce) package wide egg noodles, such as Mueller's
2 oz.
Parmesan, grated (about 1/2 cup)
1/2 c.
panko breadcrumbs
8 oz.
sliced mushrooms
1
medium yellow onion, chopped
2
cloves garlic, chopped
1/4 c.
all-purpose flour
1 c.
chicken stock
1 c.
half-and-half or whole milk
1/4 c.
sherry
2 c.
shredded rotisserie chicken (about 12 ounces)
3/4 c.
sour cream
Fresh flat-leaf parsley, for garnish
Directions
Preheat oven to 400°F. Lightly grease a 9- by 13-inch baking dish. Bring a large pot of salted water to a boil. Cook noodles to al dente, 5 to 7 minutes; drain. Combine Parmesan and panko in a bowl.
Heat oil in a large skillet over medium heat. Add mushrooms and onion. Season with salt and pepper. Cook, stirring occasionally, until onion is tender and mushrooms have browned, 5 to 7 minutes. Add garlic and cook until fragrant, 2 to 3 minutes. Add flour and cook, stirring constantly, 1 minute. Slowly whisk in stock, half-and-half or milk, and sherry. Cook until thickened, 3 to 4 minutes. Add cooked noodles, chicken, and sour cream and stir to combine. (Transfer to a large bowl, if necessary.)
Transfer mixture to prepared baking dish. Top with panko mixture. Bake until top is golden brown, 23 to 25 minutes. Garnish with parsley.
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