Tetrazzini
Submitted by dunmirerld
Creamy chicken tetrazzini baked with cheddar cheese, mushrooms, and bell peppers over buttery noodles. A classic comfort food casserole ready in 45 minutes.
YIELD
1 servingsPREP
30 minCOOK
15 minREADY
45 minFew dishes scream weeknight comfort quite like a bubbling chicken tetrazzini.
This version builds a from-scratch sauce right in the skillet: butter-sautéed peppers, onions, and mushrooms get thickened with cornstarch and chicken broth until rich and glossy.
Diced cooked chicken and a generous handful of sharp cheddar melt into that sauce before the whole thing hits the oven just long enough for the cheese to go bubbly and golden.
Spoon it over egg noodles and dinner is done in under 45 minutes.
A brilliant way to use leftover roast chicken or rotisserie chicken from the store.
Pro Tips
- Swap the canned mushrooms for fresh sliced cremini if you want deeper, earthier flavor.
- Use sharp or extra-sharp cheddar for maximum punch in the sauce.
- Leftover rotisserie chicken is your best friend here. Shred it instead of dicing for a more rustic texture.
- Toss buttered breadcrumbs on top before baking for an irresistible golden crust.
Ingredients
Directions
Prepare noodles according to package directions.
Sauté peppers, onions and mushrooms in butter.
Add cornstarch, salt and pepper; add chicken broth all at once; add dry milk; cook until thick and bubbly.
Combine meat and cheese; add to sauce.
Turn into 1½ quart casserole; bake until cheese metls (about 15 minutes).
Serve over noodles.
Bake in oven at 350℉ (180℃).
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