Creamy Chicken Tetrazzini

 

A, chicken casserole has tender chicken, a creamy and tangy white sauce all tossed with egg noodles.

 

Ingredients

Chicken Tetrazzini:

 

 1 pound cooked shredded or diced chicken

 

 12 ounces cooked egg noodles

 1 pound baby Bella mushrooms, sliced

 ¼ cup grated parmesan cheese

 ½ cup Italian breadcrumbs

 

Sauce:

 6 tablespoons butter, divided

 3 tablespoons all-purpose flour

 2 cups low sodium chicken stock

 ½ cup sour cream (full fat)

 1¼ cups cream (half and half or whole milk)

 1½ teaspoon garlic powder, divided

 ½ teaspoon onion powder

 1 cup shredded white cheddar cheese

 

Saute: In the center of the oven, place the rack; preheat the oven to 350oF. In a large saute pan, add a squirt of oil and sauté the mushrooms for 5-7 minutes over medium-high heat.

 

Sauce: In the same saute pan, add 3 tablespoons of butter and once melted, add the flour and whisk. Cook for 2 minutes to extract the flavor of the raw flour. Slowly stream about 1/4 cup at a time into the chicken broth as you whisk with your other hand. Enable the sauce to begin to bubble, then let it thicken for 3-4 minutes or until the back of the spoon is just coated. Lower the heat and apply the sour cream, 1 teaspoon garlic powder, and onion powder to the lowest heat setting as you whisk to make a smooth sauce. The sour cream will curdle if the heat is too hot (fine to eat, but not as visually appealing.) Once the sour cream is mixed in the cream will stream in. For 2 minutes, kick the heat back to medium-high and allow the sauce to thicken.

 

Assemble: Detach from heat, stir and melt the cheddar cheese. As required, taste and change with salt and pepper. Noodles, sauteed mushrooms, and shredded chicken are folded in. Add the prepared tetrazzini to the pan by spraying a 9x13 baking pan with nonstick cooking spray. Melt the remaining 3 tablespoons of butter in a small bowl, whisk in the parmesan, Italian breadcrumbs, and the remaining ½ teaspoon of garlic powder (if desired.) Sprinkle the breadcrumb mixture uniformly over the casserole. Bake, 30-35 minutes uncovered or until brown and the sauce bubbles around the surface of the breadcrumbs. Brown for a few seconds under the broiler to darken the breadcrumbs further if you'd like. Serve warm, if desired, covered with chopped parsley.