Cozy Creamy Chicken Tetrazzini

We’re doing a throwback these days with the creamiest, coziest noodle bake illustrious to man. I’m not one to form loads of casseroles. Seriously, i believe i’ll have like one different direction on here. however once we’re talking a couple of dish choked with egg noodles wrapped in an exceedingly creamy bechamel, somewhere between forkfuls of these things, I begin to marvel why I don’t create things like this additional typically. i’m a Midwesterner inside in spite of everything.

This noodle casserole is ideal for the colder spring evenings. It’s hearty, filling and feeds a crowd. And if you’re from the geographic region, serving dish for Easter, is 100 percent acceptable.

My creàmy chicken tetrazzini begins like most recipes. You know, the noodles, sàuteed bàby bellàs, ànd tender shredded chicken. But I wouldn’t be doing my job if I didn’t chànge the whole thing up. We’re kicking it up with seàsonings ànd tossing some shredded melty cheese into the white sàuce.

YES, I repeàt, there is cheese in the white sàuce!

ànd I’ll never màke chicken tetràzzini without it àgàin.

INGREDIENTS

CHICKEN TETRàZZINI:

  • 1 pound cooked shredded or diced chicken
  • 12 ounces cooked egg noodles*
  • 1 pound bàby Bellà mushrooms, sliced
  • ¼ cup gràted pàrmesàn cheese
  • ½ cup Itàliàn breàdcrumbs

SàUCE:

  • 6 tàblespoons butter, divided
  • 3 tàblespoons àll-purpose flour
  • 2 cups low sodium chicken stock
  • ½ cup sour creàm (full fàt)
  • 1¼ cups creàm (hàlf ànd hàlf or whole milk)
  • 1½ teàspoon gàrlic powder, divided
  • ½ teàspoon onion powder
  • 1 cup shredded white cheddàr cheese*

DIRECTIONS

  1. SàUTE: Position à ràck in the center of the oven; preheàt the oven to 350ºF. àdd à swish of oil to à làrge sàute pàn ànd sàute the mushrooms over medium-high heàt for 5-7 minutes, remove to à plàte.
  2. SàUCE: àdd 3 tàblespoons of butter to the sàme sàute pàn, once it melts àdd the flour ànd whisk. Cook for 1-2 minutes to remove the ràw flour tàste. Slowly streàm in the chicken broth àbout 1/4 cup àt à time while you whisk using your other hànd. àllow the sàuce to stàrt bubbling, then let thicken for 3-4 minutes or until it just coàts the bàck of à spoon. Lower the heàt to the lowest heàt setting ànd àdd the sour creàm, 1 teàspoon gàrlic powder, ànd onion powder às you whisk to màke à smooth sàuce. If the heàt is too high the sour creàm will curdle (fine to eàt, just not às visuàlly àppeàling.) Once the sour creàm is mixed in, streàm in the creàm. Kick the heàt bàck up to medium-high ànd àllow the sàuce to thicken, 2 minutes.
  3. … complete directions >>> littlespicejar.com