Chicken Tetrazzini
Buttery noodles, shredded chicken, earthy mushrooms, sharp and stretchy cheeses, and a cream sauce that boasts hint of garlic, onion, herbs, and Dijon. This time-honored classic just got a facelift!
This retro dish is loved for a reason. First, it’s an excellent use of leftover chicken or turkey, and you can toss in any vegetables you have in your fridge or freezer. Plus, the commingling of mushrooms, herbs, and cheese creates a satisfying, comforting dish the whole family will adore.
My version of tetrazzini is healthy too. How? Because we use just enough butter to create a thick sauce, but not more than we need. Then, we use half-and-half instead of cream. You can also use milk! And, there’s just enough cheese (both sharp cheddar and creamy mozzarella) for flavor and mouthfeel, but not enough to send calories and fat soaring.
This is an excellent use of leftover chicken and turkey! Tetrazzini is a classic “leftover” dish, but what if you don’t have cooked chicken or turkey? No problem – simply roast, poach, or bake about 1/2 pound of chicken breasts, tenders, or thighs and cube or shred the meat before adding it to the dish. You can also use pre-cooked rotisserie chicken meat.
Chicken Tetrazzini
Ingredients
- 8 ounces egg noodles
- 2 tablespoons butter
- 1 cup sliced cremini or button mushrooms
- 3/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper
- 1 cup half-and-half or milk
- 1 teaspoon Dijon mustard
- 2 cups cubed or shredded cooked chicken or turkey
- 1/2 cup frozen green peas, keep frozen until ready to use
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1-2 tablespoons chopped fresh parsley, optional
Instructions
- Cook the egg noodles according to the package directions. Drain and cover with foil to keep warm.
- Meanwhile, melt the butter in a large skillet or saucepan over medium heat. Add the mushrooms and cook for 5 minutes, until soft. Add the onion powder, garlic powder, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 30 seconds, until the thyme is fragrant, stirring constantly. Add the half-and-half (or milk) and Dijon mustard and bring to a simmer.
- Add the chicken, reduce the heat to low, partially cover and simmer for 10 minutes.
- Fold in the cooked noodles and peas and cook for 1 minute to heat through. Season to taste with salt and black pepper.
- Top with the cheddar and mozzarella, cover the pan with foil or a lid and remove it from the heat. Let stand for 1 minute to melt the cheese.
- Top with parsley (if using) and serve.