Chicken Tetrazzini Casserole
Our version of homemade Chicken Tetrazzini Casserole is without canned soup, sour cream and cream. Instead, the cheesy sauce is made from milk, chicken broth, and shredded Parmesan. I guess you could say this is just like Grandma would make back in her day.
Servings: 8 people
- 3-4 cups cooked chicken, chopped or shredded
- 1/2 pound wide egg noodles, par-cooked
- 2 Tablespoons butter
- 1 pepper, diced
- 2 Tablespoons flour
- 2 1/2 cups milk
- 14 ounces chicken broth
- 2 cups shredded Parmesan cheese
- 4 ounces canned mushrooms, drained
- salt and pepper, to taste
- 1/2 sleeve butter crackers, crushed
Preheat oven to 400 degrees F. Spray a 13 x 9 inch baking dish with nonstick cooking spray.
In a large skillet, saute peppers in butter until soft; add flour and stir.
Slowly add milk and chicken broth, stirring constantly over medium high heat until it starts to lightly thicken.
Add cheese, mushrooms and chicken, and stir until the cheese is melted and smooth.
Taste and add salt and pepper if needed.
Stir in partially cooked noodles; pour into prepared baking dish. Top with crushed crackers.
Bake for 10-20 minutes or until golden brown. Let sit for 10 minutes before serving to set up.
Calories: 278kcal | Carbohydrates: 15g | Protein: 18g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 61mg | Sodium: 699mg | Potassium: 265mg | Fiber: 1g | Sugar: 5g | Vitamin A: 511IU | Vitamin C: 16mg | Calcium: 375mg | Iron: 1mg