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!

Course Main Course

Cuisine American

Keyword dinner, egg noodles, leftover chicken, leftover turkey, quick and easy, tetrazzini

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 586kcal

Author Robin Miller

Equipment

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.

Nutrition