How to Make Chicken Tetrazzini II - A Step-by-Step Guide

If you're looking for a delicious and comforting dish to add to your dinner rotation, look no further than this Chicken Tetrazzini II recipe. This creamy and cheesy pasta casserole is a timeless classic that never fails to impress. Whether you're cooking for a family meal, a potluck, or a special occasion, this dish is sure to be a hit.

The origins of Chicken Tetrazzini date back to the early 20th century, and it has become a beloved staple in American comfort food. This updated versi...

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Ingredients

  • 2 skinless, boneless chicken breast halves
  • 1 stalk celery
  • 1 (4.5 ounce) can sliced mushrooms
  • 1 (12 fluid ounce) can evaporated milk
  • 8 ounces processed cheese food (eg. Velveeta)
  • ½ cup butter
  • ⅓ cup dry sherry
  • 1 pinch salt
  • 1 pinch ground black pepper
  • ¼ cup cornflakes cereal
  • 1 pinch paprika
  • ¾ (12 ounce) package egg noodles, cooked and drained

Information

  • Servings: 6
  • Yield: 6 servings

  • Boil chicken breasts and celery in 4 cups of water for about 30 minutes. Remove from heat and remove chicken from water to cool. When chicken is cooled, shred and set aside.
  • In a large skillet, melt butter or margarine. Drain mushrooms, reserving liquid, and add to skillet. Heat thoroughly, seasoning with salt and pepper. Add evaporated milk, reserved mushroom liquid and sherry, stirring well. Add cheese a few slices at a time until thoroughly melted and blended. Add shredded chicken and bring to a slow boil.
  • Preheat oven to 350 degrees (175 C). Grease a 9x13x2 glass baking dish. Put in noodles at about a 1 1/2 inch depth and pour chicken mixture over noodles. Stir to coat. Top with cornflake crumbs and paprika, cover dish and bake for 25 minutes. Uncover dish and bake for 5 more minutes. Serve warm.
  • Nutrition

    532 cal.

    • Total Fat: 27g
    • Saturated Fat: 16g
    • Cholesterol: 133mg
    • Sodium: 985mg
    • Total Carbohydrate: 45g
    • Dietary Fiber: 2g
    • Total Sugars: 11g
    • Protein: 27g
    • Vitamin C: 2mg
    • Calcium: 409mg
    • Iron: 3mg
    • Potassium: 586mg