Chicken Tetrazzini GoutInternational.com
Learn how to make the best chicken casserole with creamy cheese sauce, juicy chicken bits, and utterly buttery mushrooms. And don’t get me started on the crunch
Preheat the oven to 350 F. Grease an 8"x11" casserole dish with oil. Cook the pasta al dente.
Season the chicken with salt and black pepper. Melt 2 tablespoons of the butter in a large pan over medium-high heat.
Sear the chicken thighs until golden brown in color. About 4 minutes in total. Slice the chicken and set aside.
In the same skillet, melt another 2 tbsp of butter and saute the mushrooms, onion and garlic.
Reduce the heat to medium-low. Slowly stir in broth, milk, and cream. Make sure to stir constantly to avoid burning or curdling.
Take it to a boil and simmer on low for 3-4 minutes or until the sauce thickens. Remove from the heat and stir in parmesan cheese.
Add cooked pasta, chicken, and peas. Stir to coat until all the ingredients are covered in creamy mushroom sauce.
Pour into prepared baking dish. Set aside while you prep the last step.
Mix the breadcrumbs with 1 tablespoon of melted butter in a small bowl. Sprinkle the casserole dish with breadcrumbs layer.
Bake for 25-30 minutes or until the breadcrumbs become golden brown.
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