Moms Best Chicken Tetrazzini


Makes 6 servings


8 ounces uncooked thin noodles or vermicelli
2 tablespoons butter
8 ounces fresh mushrooms, sliced
1/4 cup chopped green onions
1 can (about 14 ounces) chicken broth
1 cup half-and-half, divided
2 tablespoons dry sherry
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon white pepper
1 jar (2 ounces) chopped pimiento, drained
1/2 cup (4 ounces) grated Parmesan cheese, divided
1/2 cup sour cream
2 cups cubed cooked chicken


  1. Preheat oven to 350°F. Cook noodles according to package directions. Drain; set aside.
  2. Melt butter in large nonstick skillet over medium-high heat. Add mushrooms and onions; cook and stir until onions are tender. Add chicken broth, 1/2 cup half-and-half and sherry to onion mixture. Pour remaining 1/2 cup half-and-half into small jar with tight-fitting lid; add flour, salt, nutmeg and pepper. Shake well. Slowly stir flour mixture into skillet. Bring to a boil; cook 1 minute. Reduce heat; stir in pimiento and 1/4 cup Parmesan cheese. Stir in sour cream; blend well. Add chicken and noodles; mix well.
  3. Spray 1-1/2-quart casserole with nonstick cooking spray. Spread mixture evenly into prepared casserole. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake 30 to 35 minutes or until hot.

Nutritional Information

Fiber 2 g
Carbohydrate 38 g
Cholesterol 81 mg
Saturated Fat 10 g
Total Fat 20 g
Calories from Fat 42 %
Calories 437
Protein 24 g
Sodium 716 mg

Dietary Exchange

Meat 2
Vegetable 2
Starch 2
Fat 3

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