CHICKEN TETRAZZINI CASSEROLE

Chicken Tetrazzini Casserole has tender chicken, noodles, and sautéed mushrooms tossed in a creamy wine sauce and topped with golden cheese. Gluten free instructions included.

Ingredients

  • 8 ounces spaghetti noodles or gluten free spaghetti noodles
  • 3 cups cooked and chopped chicken*
  • 3 tablespoons butter, divided
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 3 tablespoons all-purpose flour or gluten free all-purpose flour
  • 2 cups chicken broth
  • 1 cup half and half
  • pinch of nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup dry white wine
  • 1/2 cup freshly grated Parmesan cheese
  • garlic powder
  • dried basil
  • dried oregano
CHICKEN TETRAZZINI CASSEROLE


Instructions
  1. Drizzle a splash of olive oil in pot of water (keeps noodles from sticking to each other) and boil pasta to a minute less than al dente. If you are using gluten free pasta, cook for only half the al dente time according to the box directions. It will be still crunchy and undercooked, but will finish cooking in the oven. Drain and rinse with cold water so it doesn't continue to steam. Set aside.
  2. .............
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