Chicken Tetrazzini Casserole Recipe
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Perfect way to use up leftover poultry meat!
Author: Grandma Smith's version Prep Time: 20 mins Cook Time: 50 mins Total Time: 1 hour 10 mins Yield: 6 1 xCategory: Casserole Cuisine: American - Italian
1 package (8 - 12 oz.) egg noodles1 stick butter6 tablespoons flour2 c. chicken stock3/4 tsp . celery salt1 1/2 tsp . kosher salt1/4 tsp . freshly ground pepper1 c. heavy cream1 6 oz. can sliced mushrooms3 tbs. finely chopped Italian parsley2 c. chicken meat, cut into 1 " pieces3/4 c. freshly grated Parmesan cheese
Cook noodles according to package. Drain and set aside.
Melt butter in a saute pan, add flour while stirring with a whisk to make a roux.
Add stock and celery salt, salt, and pepper. Cook over low heat while stirring constantly to thicken sauce.
Remove sauce from heat and add cream while stirring slowly.
Add mushrooms, and parsley. Stir to blend these in.
Grease a 3 qt. casserole dish.
Starting with a layer of noodles, then chicken, and then mushroom sauce, alternate layers till ingredients are used up.
Top with the grated cheese. Be sure to use freshly grated cheese and not packaged grated parm which resembles sawdust. It makes a lot of difference!
Bake at 350F, uncovered, for 45-50 minutes.
