Chicken Tetrazzini (With a Southern Twist!)
0 mins prep0 mins cook
Chicken Tetrazzini Casserole is a a mix of everything you could ask for. It's part Italian and part American, creamy, filling, kid friendly, and EASY! For a weeknight meal, that checks just about every box. This casserole is full of familiar ingredients (most of which you probably already have in your pantry!) in a new way to shake up your weekly dinner routine.
0 servings
What you need
1 ½ cup half & half
½ cup heavy cream
12 cup chicken stock
2 ½ tbsp all purpose flour
3 tbsp butter
12 oz rice vermicelli
2 cup parmesan cheese
1 ½ tbsp garlic
1 tsp white pepper
2 lb chicken breast
Instructions
0 Place chicken in stock pot with chicken stock on medium high heat to bring to a boil and then reduce to a low boil and cook chicken for 90 minutes. 1 Let chicken cool slightly, then shred chicken. 2 Cook pasta to an aldente state in the chicken stock. You may have to add a little water but remember to reserve 2 cups pure chicken stock from the cooking of the chicken for the sauce. Be sure to break the pasta by three as it helps make a better casserole and cut better as well. 3 Start sauce by melting butter over medium heat. Add in garlic once butter is melted and cook for 1 – 2 minutes. Be careful not to brown the garlic. 4 Then add in your flour and stick well and cook for 2 minutes to cook out flour taste. It should start to look like toothpaste. 5 Then slowly – I mean slowly drizzle in milk first, then the cream, then the stock, salt, white pepper. Then you keep stirring and it will start to thicken. Once its thickened you will add all the shredded chicken and cook over medium low heat to get it all combine. 6 In a baking dish spray the bottom and sides, take half the pasta, and make one layer, then a layer of sauce until you have two layers of each. Top with the remain 1 2/3 cups of parmesan. 7 Bake at 325 degrees Fahrenheit for 35-40 minutes until the top cheese is golden brown.View original recipe
