Chicken · Dinner Favorites

Chicken Tetrazzine

And today, we mark the passing of another appliance……

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Well…if anything, at least I’m consistent. Consistency is good 🙂

On a separate, totally unrelated topic, the following picture demonstrates, without a shadow of doubt, that dinner was a resounding success….

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Leftovers? Sure………..

Chicken Tetrazzine – adapted from the big book of casseroles

Note: I doubled the sauce ingredients from the original recipe – it just didn’t look saucy enough as originally written, and there’s nothing worse than a dry casserole.

4 tbs. butter
1 cup chopped onion
4 cloves garlic, minced
1/2 cup all purpose flour
2 cup chicken broth
3 cups milk
1/2 cup white wine
1 tsp black pepper
½ cup grated parmesan cheese
4 cups cooked chicken, cut into bite size pieces
8 oz cooked egg noodles

Preheat oven to 350 degrees. Grease a 9 x 13 baking dish and set aside.

In a saucepan over medium heat, melt the butter. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook for 1 minute. Add the flour and stir well to blend. Cook for another minute, then add the broth, milk, wine and pepper. Bring to a boil, stirring constantly. Remove from the heat and stir in the cheese, chicken and noodles.

Pour into the prepared pan. Cover and bake for 30 minutes, then uncover and bake for 10-15 minutes longer, until bubbling and golden brown on top.

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