Chicken Tetrazzini

One of the well known Italian dishes that I had the pleasure to eat many times over the years. Each time I came away from the table with preparing it my own way. Here is my recipe for you and your family to enjoy.



  1. Cook the noodles in boiling water for 8-10 minutes, and drain.
  2. Chop garlic and parsley together. Place olive oil in a heavy skillet, heat on medium. Add mushrooms, bay leaf, garlic and parsley, salt and pepper.
  3. Cook slowly for 4-5 minutes; stir. Place the butter in another sauce pan, melt, and add the flour; blend well. Add hot chicken stock, stirring constantly until mixture thickens. Remove from heat; add cream and wine, stir well.
  4. Place drained noodles in a buttered oven proof casserole, spoon mushroom mixture over the noodles, and arrange chicken over mushrooms.
  5. Bake in pre-heated oven (350 degrees) for maximum 15 minutes. Sprinkle Parmesan cheese over top and broil for 2 minutes, or until a brown crust appears. Remove and sprinkle parsley on top.

Serves: 4

Wine Pairing

Esser® Vineyards  Sauvignon Blanc or Chardonnay

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