Chicken Tetrazzini

by Karen Ekstrom

This recipe freezes well ~ making it a perfect choice for a make-ahead, pull it out when you don’t have time dinner.  And, it’s delicious!  

Chicken Tetrazzini


6 lbs. chicken breasts and/or thighs with bones and skin

1  1/2 cups celery tops, chopped

1/4 fresh parsley, chopped

1 medium onion, diced

2 1/2 tsp. salt

5  T.  butter

8 oz. mushrooms, sliced 

1/4 cup flour

1/4 tsp. pepper

1 cup heavy cream

2 1/2 T. dry sherry

3 to 4 sliced almonds

8 oz. egg noodles, boiled and drained

3/4 cup fine dry bread crumbs

5 T. Parmesan cheese, grated


Place chicken, celery, parsley, onion, 2 tsp. salt, and 4 cups of water into a saucepan.  Bring to a boil. Cover. Reduce heat. Simmer until tender.

Remove skin and bones.  Cut meat into bite-size chunks.  Strain and reserve the broth.

   Melt butter in a large saucepan.  Add mushrooms.  Sauté.

 Stir in flour, 1/2 tsp. salt, and pepper.  Slowly add 2 cups of saved broth.  Add cream, stirring constantly until thickened.

Add chicken and sherry.

Place noodles into a greased casserole dish. Top with chicken mixture.

Sprinkle with bread crumbs, cheese and almonds.

Brown under the broiler.

Serves 6 – 8

Serve with this easy, no-kneed bread ~ which also freezes well!

Easy Bread ~ Tastes Like A Professional Baked It!A Rancher’s Recipe

Easy Bread ~ Tastes Like A Professional Baked It!A Rancher’s Recipe



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