Sauce- 1/4 cup melted butter, 1/3 cup flour, 2
cups half & half, 1 cup chicken broth, 1 tsp salt,
2tbsp cooking sherry
blend flour in butter, add 1/2 & 1/2 & chicken
broth, stir & cook till thick, add salt and sherry
last
steam chicken, debone cut into small pieces, cook
noodles in unsalted water about 10 min. season
noodles with- 1 tsp salt, 2 tbsp butter, 2 tbsp
grated parmesan cheese & 1 cup of sauce
spread noodles in flat baking dish
saute mushrooms in butter for 5min. season with
salt, pepper & garlic salt.
pour sauteed mushrooms over noodles, chicken layer,
season chicken salt & pepper, pour remaining sauce
on top and sprinkle top with grated parmesan cheese
Bake @ 350 for 30 min
Serving
Suggestions
THIS CAN BE FROZEN, i double/triple recipe and freeze several meals of this
Originally Submitted
1/5/2012
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