I love a good casserole, and this Tetrazzini is such a great one. Full of rich flavor, it’s a total comfort food dish while we are still in the winter months. Oh, and it’s not a healthy, low fat version Tetrazzini. Just a warning now. I have yet to figure out how to make a healthy version of this. But I’m also probably never going to. It just wouldn’t taste the same.
And I know that traditionally, this dish is usually made with turkey instead of chicken, but it’s what I had, and once it’s all in there, I don’t really think there’s much of a taste difference anyway. I think it’s usually turkey people use because it’s a dish that shows up right after Thanksgiving to get rid of leftovers. Probably anyway.
12 oz package of wide egg noodles (cooked and drained)
2 oven baked chicken breasts, shredded or cubed
1 stick salted butter
1 tablespoon minced garlic
8 oz white button mushrooms, cut in quarters or half
1 small yellow onion, diced
Salt & Pepper to taste
1 cup cooking sherry
⅓ cup flour
2 cups low sodium chicken broth
1 8oz package of cream cheese, room temperature
1 2.25oz can of sliced black olives (about ½ cup)
½ cup frozen peas
2 cups grated mozzarella
½ cup parmesan cheese
1 tablespoon parsley
1/2 cup plain panko bread crumbs
Bake chicken in oven, shred or cut into cubes and set aside. Cook egg noodles until al dente, drain and set aside. Clean and cut up mushrooms and diced onion, grate cheese and set aside.
In a large stove top pot or dutch oven, melt butter. Add in the mushrooms and onion and stir on medium heat until mushrooms are golden and onions are translucent. Add in garlic, salt and pepper to taste.
Pour in the cooking sherry and cook for 2-3 minutes. Sprinkle the flour in and completely incorporate until thickening and smooth. Pour in chicken broth and cook for another 2-3 minutes.
Once the liquid has just thickened again, put in the cream cheese and slowly stir for 3-5 minutes until it has completely melted through. It can looked curdled for a while, but will incorporate smoothly.
When you have a nice creamy liquid, add in the cooked chicken, olives and peas and combine. Then add both cheeses. Add all of the cooked, drained pasta and stir in. Lastly, add in the parsley.
Grease a 9×15 or 9×13 baking dish with cooking spray and pour the entire mixture in. Top with panko bread crumbs. Put into a preheated 375 degree oven and bake uncovered for 40-45 minutes until the top is golden and bubbly.
Here’s how it turns out:
I got all of my ingredients prepared first. So I baked my chicken breasts and diced them up, chopped my onions, mushrooms and olives and grated my cheese.
This is the brand of egg noodle I used, and I used the whole 12 oz bag.
I cooked it until just al dente. It will cook a bit more when baking, so you don’t want a soft noodle. It will get mushy! Keep this aside for when we need to add it to the mixture a little later.
I use a dutch oven pot to cook with stove top so it’s a nice big pot to cook in for things like this. I turned the heat up to medium high and put in the butter until it was starting to melt, then added the onions and mushrooms and let it start to sizzle.
Then I put in the garlic and a little salt and pepper to season it.
Let that cook for a few minutes, and then glug, glug, glug goes the cooking sherry. Let it cook for another 2 minutes.
Then get your flour and sprinkle it over the top. It will get thick fast. So stir!
It will be pasty and thick, about like this.
Now is when you want to put in your chicken broth and stir it all up.
Then goes in the cream cheese. It will take a couple of minutes to really get this incorporated.
After 2 or 3 minutes it’s getting there, but has that gross curdled look. Don’t worry, it will go away!
When it finally gets nice and smooth, add in the cooked chicken, peas and olives and combine.
Then in goes your mozzarella and parmesan cheese.
And lastly, the noodles. I also added the parsley at the end here as well.
Stir it all up so it’s all combined.
Have a large 9×13 or 9×15 baking dish greased and ready to go and pour the entire mixture into it and smooth it out into a nice even layer.
Then sprinkle on the panko bread crumbs. I had a little leftover parmesan cheese, so I added that as well. Why not, right?
I put this in the oven at 375 degrees for about 40 minutes and it just started to get nice and golden and was bubbling away and smelling divine.
This would have gone beautifully with a nice salad, but I did what I always do with comfort food, and paired it with even more comfort food. Bread. Freshly baked homemade bread. Not sorry in the slightest either.
This is such a feel good meal. With a little planning, chopping and baking ahead of time, the actual dish comes together very easily.
It’s also quite a large recipe, but if you’re like us, we love leftovers. And if you pre-portion single servings of this into tin foil or plastic storage containers, this also freezes wonderfully and makes a great last minute meal when you run into one of those nights where you just don’t feel like cooking!
If you like comfort food and it’s cold where you are, or you don’t care about your waistline (at least for one meal) and you like a good creamy casserole, then this one is calling your name.
– The Homesteaders Wife