Chicken Tetrazzini Casserole Recipe
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Perfect way to use up leftover poultry meat!
- Author: Grandma Smith's version
- Prep Time: 20 mins
- Cook Time: 50 mins
- Total Time: 1 hour 10 mins
- Yield: 6 1x
- Category: Casserole
- Cuisine: American - Italian
- 1 package (8 – 12 oz.) egg noodles
- 1 stick butter
- 6 tablespoons flour
- 2 c. chicken stock
- 3/4 tsp. celery salt
- 1 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 1 c. heavy cream
- 1 6 oz. can sliced mushrooms
- 3 tbs. finely chopped Italian parsley
- 2 c. chicken meat, cut into 1” pieces
- 3/4 c. freshly grated Parmesan cheese
- Cook noodles according to package. Drain and set aside.
- Melt butter in a saute pan, add flour while stirring with a whisk to make a roux.
- Add stock and celery salt, salt, and pepper. Cook over low heat while stirring constantly to thicken sauce.
- Remove sauce from heat and add cream while stirring slowly.
- Add mushrooms, and parsley. Stir to blend these in.
- Grease a 3 qt. casserole dish.
- Starting with a layer of noodles, then chicken, and then mushroom sauce, alternate layers till ingredients are used up.
- Top with the grated cheese. Be sure to use freshly grated cheese and not packaged grated parm which resembles sawdust. It makes a lot of difference!
- Bake at 350F, uncovered, for 45-50 minutes.
