Chicken Tetrazzini (With a Southern Twist!)
It's part Italian and part American, creamy, filling, kid friendly, and EASY! 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.
Equipment
- Oven
Ingredients
- 1 ½ cups Half and Half or whole milk
- ½ cup Heavy Cream
- 2 ½ tablespoon All Purpose Flour
- 3 tablespoon Butter
- 12 oz Vermicelli Pasta
- 2 cups Parmesan separated
- 1 ½ tablespoon Garlic minced
- ½ teaspoon Salt
- 1 teaspoon White Pepper
- 32 oz Chicken Stock reserve 2 cups for sauce
- 2 lbs Cooked Chicken Breast or 2 rotisserie chickens
Instructions
- Bring 32 oz of chicken stock to a boil. Break your noodles in half and cook pasta until al dente. Breaking it in ½ makes cutting and serving easier. Strain noodles and reserve 2 cups of chicken stock.
- Start to make sauce by melting butter in a skillet on medium-low heat. Add in minced garlic and cook for 2 minutes.
- Add in the flour and stir well. Cook for 2 minutes to cook out the flour taste. It should begin to look like toothpaste.
- Slowly drizzle in milk while stirring. Then, slowly add in heavy cream, then 2 cups of chicken stock, ⅓ cup parmesan cheese, salt and white pepper. Keep stirring until thickened.
- Once it's thickened, stir in shredded chicken and let it cook for 5 minutes.
- In a greased 9x13 baking dish, make a bottom layer with ½ of the cooked pasta noodles. Top the noodles with ½ of the chicken and sauce and spread evenly with a spatula.
- Repeat a layer or noodles and top with the remaining chicken and sauce (total of 4 layers).
- Top chicken tetrazzini with the remaining parmesan cheese and bake at 350°F for 30 minutes uncovered.
Notes
Cook time is based on having chicken already cooked. If boiling your own chicken, add 30 minutes to prep time.
Nutrition
Calories: 652kcalCarbohydrates: 48gProtein: 48gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 143mgSodium: 1029mgPotassium: 936mgFiber: 2gSugar: 8gVitamin A: 749IUVitamin C: 3mgCalcium: 383mgIron: 2mg
Tried this recipe?Rate it and let me know how it was!
