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–+ servings

Chicken Tetrazzini

Sheila
Chicken, Mushrooms and noodles in a creamy cheese sauce topped off with crispy panko topping.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 13 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 4 cooked Chicken Breast cut into cubes
  • 6 tablespoons Butter divided
  • 1/2 teaspoon Lawrys Season Salt
  • 8 ounces white button Mushrooms
  • 1 teaspoon minced Garlic
  • 1 tablespoon Flour
  • 2 cups Whole Milk
  • 1 can Cream of Mushroom soup 10 ounce can
  • 1 cup grated Parmesan Cheese
  • 1/2 teaspoon fresh ground Pepper
  • 1 pound wide Egg Noodles
  • 1 cup Panko Bread Crumbs

Instructions
 

  • Preheat oven 350 degrees. Grease a 9x13 baking dish with 1 tablespoon butter.
  • Boil a large pot of salted water, cook noodles in boiling water, drain and place in bottom of the buttered baking dish.
  • Melt 2 tablespoons of butter in a large skillet, sprinkle chicken pieces with Lawrys season salt, cook in pan with butter, when chicken is cooked through remove from pan to baking dish in a layer over the noodles.
  • Add remaining butter to the pan when butter is melted add in mushrooms and garlic cook until mushrooms begin to brown. Sprinkle with flour and stir to coat. Gradually add in milk whisking to make sure no lumps form, continue to cook until mushroom sauce becomes thick, about 5 minutes on medium low heat.
  • Add in cream of mushroom soup, cheese, and pepper whisk to combine. Pour over chicken and noodles. Sprinkle panko bread crumbs evenly over casserole. Bake at 350 degrees for 30 minutes or until bubbly and browned on top.
Keyword cheese, chicken, mushrooms, noodles, pasta
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