Chicken Tetrazzini Recipe

Name: Chicken Tetrazzini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. mushrooms; 1 Tbsp. butter or margarine; 1/2 c. cold skim milk; 1 1/2 Tbsp. cornstarch; 2 Tbsp. sherry; 2 c. chicken stock; 1/4 tsp. pepper; 1 tsp. salt; 1 tsp. onion salt; pinch of nutmeg; 1/2 lb. fine egg noodles, cooked; 3 c. cooked chicken pieces

Servings: persons

1/2 lb. mushrooms
1 Tbsp. butter or margarine
1/2 c. cold skim milk
1 1/2 Tbsp. cornstarch
2 Tbsp. sherry
2 c. chicken stock
1/4 tsp. pepper
1 tsp. salt
1 tsp. onion salt
pinch of nutmeg
1/2 lb. fine egg noodles, cooked
3 c. cooked chicken pieces

1
Saute mushrooms in butter or margarine.
2
Mix milk with cornstarch in saucepan. Add sherry, chicken stock, pepper, salt, onion salt and nutmeg.
3
Heat over low heat, stirring until thickened. Simmer 5 minutes. Boil noodles according to package directions. Drain.
4
Mix noodles and mushrooms in sauce and add cooked chicken pieces. Turn into a baking dish and top with 3 tablespoons grated Parmesan cheese.
5
Bake in a 375u00b0 oven until browned, about 20 minutes. Serve from casserole. Serves 6.

775

kcal

Calories

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 lb. mushrooms, 1 Tbsp. butter or margarine, 1/2 c. cold skim milk, 1 1/2 Tbsp. cornstarch, and more.

Yes, Chicken Tetrazzini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Tetrazzini

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