chicken tetrazzini
(1 rating)
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I have been making this for years and it is a family and friend favorite. Once the leftovers have chilled, you can cut into serving sizes and freeze individually.
(1 rating)
yield
10 serving(s)
Ingredients For chicken tetrazzini
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3 cchicken, cooked and diced
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8 ozvermicelli cooked ala dente
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1 stickof unsalted butter
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3 cchicken broth, low salt
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3 cloveminced garlic
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1/8 tspwhite pepper
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1 1/2 cheavy whipping cream
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1/2 cdry sherry
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1/2 cshredded parmesan cheese
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1 lbsliced mushrooms, sauteed
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1/2 csliced almonds
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1/2 cflour
How To Make chicken tetrazzini
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1Melt the butter and combine with the flour to make a roux. Add, the whipping cream, chicken broth, chicken, sherry,parmesan cheese, garlic and seasonings
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2Add the chicken to the sauce and put to the side.
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3Spray a 9x13 casserole with cooking spray. Put the cooked, drained vermicelli in the bottom of the casserole.
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4Put the sauce mixture over the pasta, next the mushrooms and finally the almonds.
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5Bake at 375 for 25 mins or until bubbly.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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