PARMESAN CHICKEN TETRAZZINI

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Parmesan Chicken Tetrazzini image

In winter, we see lots of snow here in the northwest mountains of North Carolina. Hearty casseroles like these are filling, warming and welcome.- Athel Wilcox, West Jefferson, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4-6 servings.

Number Of Ingredients 12

8 ounces uncooked egg noodles
1/2 pound fresh mushrooms, sliced
1 small onion, chopped
1/4 cup butter, cubed
2 cups chicken broth
3 tablespoons cornstarch
1/2 teaspoon salt
Dash pepper
1 cup half-and-half cream
1/2 cup shredded mozzarella cheese
2 cups cubed cooked chicken
1/4 cup grated Parmesan cheese

Steps:

  • Cook noodles according to package directions; drain. In a large saucepan, saute mushrooms and onion in butter until tender. Stir in broth. , Combine the cornstarch, salt, pepper and cream until smooth. Stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in mozzarella cheese until melted. Stir in chicken and noodles. , Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned.

Nutrition Facts :

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