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.
2 CUPS CHICKEN OPTIONS;
- 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.
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.
- Heat oven to 350. Cook & drain pasta according to package directions.
- 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.
- Stir in noodles, chicken, chow mein noodles, and veggie. Spread in ungreased 2 qt casserole. Sprinkle with cheese.
- Bake uncovered 25-30 minutes until hot & bubbly.