Paula Deen Chicken Tetrazzini

Paula Deen chicken tetrazzini turns tender egg noodles, rotisserie chicken and baby portobello mushrooms into a creamy baked casserole with a crunchy panko top in 1 hour 20 minutes. Try this easy chicken casserole for Sunday dinner or church supper, since it's make-ahead friendly and feeds 6 to 8 hungry people.

Cook the flour with the mushrooms and onions for a full 2 minutes before the broth goes in, because that turns the liquid into a silky sauce. Skip it and the sauce tastes raw and thins out in the oven.

Paula's version uses fresh thyme and baby portobellos for a deeper flavor than the canned-soup tetrazzini most of us grew up with. She also tosses the panko with olive oil first, so the topping browns evenly and stays crisp instead of turning pale and dry.

Paula Deen Chicken Tetrazzini

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Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

620

kcal

Egg noodles and shredded chicken sit in a thick, creamy mushroom sauce with sweet peas and plenty of Parmesan. Baked until bubbly, the buttery panko crust turns golden and crunchy over the soft, saucy pasta underneath.

Ingredients

• ½ cup Butter
  

• 1 (8-ounce) package sliced fresh baby portobello mushrooms
  

• 1 cup chopped onion
  

• 2 teaspoons minced garlic
  

• ⅓ cup All-purpose flour
  

• 1 tablespoon minced fresh thyme
  

• ½ teaspoon salt
  

• ¼ teaspoon ground black pepper
  

• 3 cups chicken broth
  

• 1 cup heavy whipping cream
  

• 1 (16-ounce) package medium egg noodles, cooked according to package directions
  

• 3 cups cooked chicken
  

• 2 cups frozen peas
  

• 1 (5-ounce) package shredded Parmesan cheese
  

• ¼ cup panko (Japanese bread crumbs)
  

• 2 teaspoons Olive oil
  

Directions

• Preheat and prep: Preheat the oven to 350°F. Then spray a 3-quart baking dish with cooking spray so the casserole lifts out cleanly later.
• Cook the vegetables: Melt 1/2 cup butter in a large skillet over medium heat, then add 8 ounces sliced baby portobello mushrooms, 1 cup chopped onion and 2 teaspoons minced garlic. Cook, stirring now and then, for about 6 minutes until everything is tender.
• Cook the flour: Stir in 1/3 cup all-purpose flour, 1 tablespoon minced fresh thyme, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Keep stirring for 2 minutes so the flour loses its raw taste.
• Make the cream sauce: Pour in 3 cups chicken broth and 1 cup heavy whipping cream. Cook, stirring often, for about 10 minutes until the sauce thickens.
• Combine everything: Stir in one 16-ounce package of cooked egg noodles, 3 cups cooked chicken, 2 cups frozen peas and one 5-ounce package of shredded Parmesan. Cook just until heated through, then spoon it all into the prepared dish.
• Add the topping: Stir 1/4 cup panko and 2 teaspoons olive oil together in a small bowl. Then sprinkle the crumbs evenly over the casserole.
• Bake and rest: Bake for 35 to 45 minutes, until the casserole is hot and bubbly. Let it stand for 10 minutes before serving so the sauce settles and scoops cleanly.

Tools for this recipe

• Pyrex 9x13 glass baking dish, OXO silicone spatula set, Victorinox Fibrox 8-inch chef's knife, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

How much chicken do I need if I use a rotisserie chicken?

One average rotisserie chicken gives you about 3 cups of shredded meat, which is exactly what the recipe calls for. Pull off the skin first and shred the breast and thigh meat together for the best flavor.

Can I make chicken tetrazzini ahead of time?

Yes, assemble it through the panko topping, cover it and keep it in the fridge until you're ready to bake. Since it goes in cold, plan on a few extra minutes in the oven so the middle gets hot.

How do I store and reheat leftovers?

Cover the dish or move portions to an airtight container and refrigerate. Reheat in a 350°F oven until hot, adding a splash of broth or cream if the noodles have soaked up the sauce.

Can I use a different pasta instead of egg noodles?

Spaghetti is the classic choice for tetrazzini, so break it in half and cook it just shy of done. Any short pasta like rotini works too, because the thick sauce clings to it well.

Why is my tetrazzini sauce thin?

Most often the sauce wasn't simmered the full 10 minutes, or the flour didn't cook for its 2 minutes first. Let it bubble until it coats the back of a spoon before the noodles go in, since the noodles will soak up some liquid in the oven.