Its a complete meal in a 9x13-inch dish.
Simply Recipes / Carla Cardello
Chicken Tetrazzini might be one of the most underrated casseroles out there.
I quickly set out to master theretro recipein my own kitchen.
Simply Recipes / Carla Cardello
My take on chicken tetrazzini is easy and satisfying.
After baking this casserole, youll have a creamy and rich sauce that clings to tender egg noodles.
The exact chef and restaurant of origin is still disputed!
Simply Recipes / Carla Cardello
Cover tightly and store in the fridge, then add some baking time.
From the fridge, bake it for 30 minutes covered with foil and then another 30 minutes uncovered.
Bring a large pot of salted water to a boil.
Simply Recipes / Carla Cardello
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.
Simply Recipes / Carla Cardello
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.
Simply Recipes / Carla Cardello
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.
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.
Cover the casserole with aluminum foil and bake for 30 minutes.
Let rest for 5 minutes before serving.
Leftover casserole will keep well in the fridge for 5 days.
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