Chicken Tetrazzini

Name: Chicken Tetrazzini
Total time: 1200 s
Yield: 6 servings
Cuisine: American
Ingredients: 1/4 cup salted butter; 1/4 cup flour; 2 cup chicken stock; 1/2 cup grated romano cheese; 3/4 cup shredded baby swiss cheese. I like it better for flavor; 8 oz sliced button mushrooms with stems removed; 1 salt and pepper to taste; 1/2 tsp Worcestershire sauce; 3/4 cup thawed frozen peas and carrots blend; 3 cup cooked boneless chicken cut into cubes; 4 cup cooked egg noodles

Taylor Topp Comacho @Tay68cancook

USA

A great meal to pull together some leftovers and some fresh ingredients. Tasty and very filling!

Taylor Topp Comacho @Tay68cancook

USA

A great meal to pull together some leftovers and some fresh ingredients. Tasty and very filling!

Saved

Ingredients

20 mins

6 servings

Tetrazzinni
1/4 cupsalted butter
1/4 cupflour
2 cupchicken stock
1/2 cupgrated romano cheese
3/4 cupshredded baby swiss cheese. I like it better for flavor
8 ozsliced button mushrooms with stems removed
1salt and pepper to taste
1/2 tspWorcestershire sauce
3/4 cupthawed frozen peas and carrots blend
3 cupcooked boneless chicken cut into cubes
4 cupcooked egg noodles

Saved

Steps

20 mins

1

Preheat oven to 375°F.
2

In skillet melt butter and allow to brown a touch over low medium heat.
3

Whisk in flour and cook another minute to cook off raw flour taste.
4

Slowly whisk in chicken stock. Preheating stock is best.
5

Whisk in cheeses, Worcestershire, salt and pepper tasting for preference.
6

In 3.5 quart casserole dish, add chicken, noodles, peas and carrots, mushrooms.
7

Mix then add sauce and combine all ingredients well.
8

Cook uncovered for 25-30 until browned on top and bubbly.
9

Enjoy with a nice side salad.
10

Recipe by taylor68too.