Friday, June 24, 2011

Favorite Casserole….Yummy

Another inspiration from the Betty Crocker cookbook that I’ve tweaked a bit…  The original recipe is Turkey Tetrazzini but I usually end up using chicken as I rarely have turkey on hand… just the 2 of us a turkey is NOT practical.  This can also be doubled or tripled… it’s always a hit, and rarely is there any left.


Start some water onto boil for the pasta. Preheat the oven to 350.


While that gets heated up… chop 2 cups of chicken.


  • I’ve found those pre-cooked roasters you can buy at the grocery store is usually just enough chicken for this recipe… so I’ll use that if I’m in a rush to throw this casserole together.
  • I will also buy an uncooked roaster, bake that… use a good portion for this recipe, and then store the rest in the fridge for chicken salad sandwiches, or freeze it for this recipe in the future.
  • You can also poach or roast 2-3 chicken breasts and use those.
  • I also think there is pre-packed cooked chicken you can also buy although I’ve never done this so I don’t know how much chicken it will give you.


Once the water is boiling add the pasta & cook according to package directions.  I prefer to use egg noodles although the original recipe has spaghetti.


I prefer to put chopped broccoli in this but peas would work or any veggie you prefer really.  I buy the frozen & get it par-cooking in the microwave… mostly defrosted & soft they don’t need to be fully cooked as they’ll cook more in the oven.


So… now you’ve got the pasta water boiling, and the veggies cooking…

So, now in a large saucepan (at least 4 qts) combine

2 cups chicken broth (1 can is exactly 2 cups… one of these boxes is 4 cups)



Then add 2 cups 1/2 & 1/2


Then 1/2 cup flour.


Then 1/4 cup butter… I also chop into about 1tbsp pieces so they melt evenly.


Add 1/2 tsp salt & 1/4 tsp pepper


Then it will look like this mashed up mess…




Heat this to boiling over medium-high heat… stirring constantly… once it gets to boiling continue to stir for 1 minute.  It should have a slightly thinner consistency than an alfredo sauce or a gravy.



Add chicken to flour/butter/broth mixture.


Add the egg noodles.


Add the broccoli.


I add chow mein noodles, but almonds would also be good.


Give it all a good stir.


Put into a 2qt casserole. Sprinkle with cheddar cheese… I prefer the sharpest I can find, and fresh grated is better, but pre-bagged will work.  Again, use whatever kind of cheese you prefer.


My feeling too is don’t skimp on the cheese…


Put in the oven and bake 25-30 minutes until hot & bubbly… serve with some nice rolls or bread, and a nice side salad.


Comfort food IS served!!

For these pictures I was making a double batch so if the pictures don’t match the measurements I mention go by the measurement.  Full recipe below.

Terri’s Tetrazzini

7 oz spaghetti or egg noodles

2 cups chicken or turkey broth

2 cups half & half or whole milk

1/2 cup flour

1/4 cup butter

1/2 tsp salt

1/4 tsp pepper

1/2-1 cup broccoli, black olives, or peas (or any veggie you may prefer)

1/2 cup chow mein noodles (or almonds)

2 cups cut up cubed chicken or turkey

1-2 cups shredded cheddar cheese.

  1. Heat oven to 350.  Cook & drain pasta according to package directions.
  2. Mix broth, half & half, flour, butter, salt & pepper in at least a 4qt sauce pan (closer to 6 if you double the recipe). Heat to boiling over medium-high heat, stirring constantly… once at a boil continue to stir for one minute longer.
  3. Stir in noodles, chicken, chow mein noodles, and veggie.  Spread in ungreased 2 qt casserole. Sprinkle with cheese.
  4. Bake uncovered 25-30 minutes until hot & bubbly.

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