Chicken Tetrazzini Casserole
Ingredients
- 1 pound egg noodles
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms
- 2 10.5-ounces cream of chicken soup
- 212 ouncessoup cans-worth whole milk
- 8 ounces cream cheese
- 1 cup grated Parmesan cheese
- 1 cup frozen peas
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 pound cooked chicken
- 1 cup seasoned breadcrumbs
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Instructions
- Lightly butter or grease a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the noodles according to the package directions until al dente, 7 to 8 minutes. Drain and rinse the noodles under cold running water to stop the cooking.
- Add the butter to a large pot over medium heat. Once melted, add the chopped mushrooms and cook until they soften, about 5 minutes. Stir in the cans of soup and bring to a simmer. Slowly whisk in two cans-worth of whole milk and bring to a simmer to thicken the sauce.,Whisk in the cream cheese, half of the Parmesan cheese, and the frozen peas. Season the gravy with salt and pepper, tasting and adjusting to your liking.,Simply Recipes / Carla Cardello
- Stir in shredded chicken and cooked pasta. Transfer the mixture to the baking dish and top with the breadcrumbs and the remaining 1/2 cup Parmesan cheese.,Simply Recipes / Carla Cardello
- Cover the casserole with aluminum foil and bake for 30 minutes. Then remove the foil from the casserole and bake until browned on top and bubbly, another 10 to 15 minutes. Let rest for 5 minutes before serving.,Leftover casserole will keep well in the fridge for 5 days. You can reheat it in the microwave for individual servings or reheat the entire casserole in a 350°F oven until it’s warmed through.,Love the recipe? Leave us stars and a comment below!,Simply Recipes / Carla Cardello
Source
Original recipe: View Original
