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Andrea's Chicken Tetrazzini
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Brief Description
Chicken and noodles baked in a creamy sauce.
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Main Ingredient
chicken
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Category: Pasta
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Cuisine: American
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Prep Time: 40 min(s)
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Cook Time: 50 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: MHacademicteam
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Posted On: Dec 15, 2020
Number of Servings:
Ingredients:
- 1 - rotisserie chicken or cooked 4 lb. chicken
- 2 cups - macaroni elbow pasta
- 1 cans - cream of mushroom soup
- 2 1/2 cups - grated cheddar cheese (or substitute 1 cup with Pecorino cheese)
- 1 - small yellow onion diced
- 1/2 cups - white wine (I usually use Chardonnay)
- 4 cups - to 5 cups chicken broth
- 2 cups - milk
- 6 tablespoons - butter
- 6 tablespoons - flour
Directions:
I use a rotisserie chicken to shorten the process, but you can also boil a 4lb. chicken if you want to do it yourself.
Debone chicken. In at least 4-5 cups of chicken broth, add white wine; cook pasta and onion in broth until broth is almost absorbed. I use a Dutch oven or deep pan you can transfer to the oven.
Meanwhile, make the white sauce. In one small saucepan, heat the milk.
In a separate small saucepan, melt butter on medium heat 2 tablespoons at a time, alternating with 2 tablespoons of the flour, whisking them together as you go until no lumps remain.
Once all is combined, whisk in the heated milk. I do this about 1/2 cup at a time and just continue to whisk until you get a nice smooth consistency. Remove from heat.
Combine chicken and rest of ingredients in pan with the pasta.
Bake at 350 degrees F for 30 minutes. During the last 5 minutes, add additional grated cheddar cheese and bread crumbs to the top and put under the broiler.
Enjoy!
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