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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is the most amazing chicken casserole dish I have ever tried. I promise you will not regret making this. Don't omit the sherry, it's the ingredient that really makes it distinctive and delicious. I made several changes to a Turkey Tetrazzini recipe I found in a Boar's Head booklet and this is the result. Ingredients:
8 ounces medium egg noodles or 8 ounces wide egg noodles, cooked |
1 1/4 cups heavy cream or 1 1/4 cups half-and-half |
4 tablespoons butter |
8 ounces fresh sliced mushrooms |
2 tablespoons flour |
1 1/4 cups chicken broth |
1 cup grated parmesan cheese |
2 teaspoons course black pepper |
salt |
1/2 cup dry sherry (don't use cooking sherry) |
3 cups shredded cooked chicken breasts |
1 teaspoon dried tarragon |
2 tablespoons chopped fresh parsley |
1/4 cup breadcrumbs |
Directions:
1. Preheat oven to 325.
2. Butter 3 qt, oven proof casserole.
3. In saucepan, melt butter and saute mushrooms until tender, about 10 minutes.
4. Blend in flour, 3/4 c cheese and chicken broth.
5. Cook until smooth and thick.
6. Add seasonings, except parsley.
7. Remove from heat and blend in cream and sherry.
8. Add shredded chicken and cooked noodles.
9. Pour into dish and top with bread crumbs, parsley and remaining cheese.
10. Bake uncovered about 20 minutes.
11. Brown crumbs under broiler if necessary.
12. You may want to adjust the liquids a bit if you prefer a creamier sauce.
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