Chicken Tetrazzini
This dish is indeed pure comfort food. Layers of tender noodles tossed with chunks of chicken in a rich, creamy sauce studded with sweet onions, bell pepper, and mushrooms then baked until piping hot.
Equipment
- Two large stockpots
- Large baking dish, 13"x9" or equivalent
Ingredients
- 3-½ pounds chicken breasts, bone-in and skin on
- 4 cups chicken stock
- 4 to 6 cups water
- 2 teaspoons concentrated chicken base
- 1 teaspoon sugar
- 1-½ teaspoons kosher salt, divided
- ½ teaspoon freshly cracked black pepper, divided
- 1 tablespoon rice or cider vinegar
- 1 cup butter
- 1 medium onion, chopped, about 1-¼ to 1-½ cups
- 1 green bell pepper, chopped, about 1 cup
- 8 ounces button mushrooms, sliced or rough chopped
- ⅔ cup flour
- 2 cups milk
- 16 ounce package Velveeta, cut into large cubes
- 12 ounce package large egg noodles
Instructions
- Place the chicken in a large stockpot with the chicken stock and enough water to cover the chicken along with the chicken base, sugar, ½ teaspoon of the kosher salt, ¼ teaspoon of the black pepper, and the vinegar.
- Bring to a low boil over medium heat, then reduce heat slightly and continue cooking for about 35 to 45 minutes until the chicken is cooked through. Time will vary depending on the size of the chicken breasts. Remove from the heat and let the cool slightly in the cooking stock, about 10 minutes.
- Transfer the chicken to a platter to cool, reserving the stock. When the chicken is cool enough to handle, remove it from the bone and chop or shred the chicken, discarding the skin. You should have about 4 cups of chicken.
- While the chicken cooks, melt the butter in a separate large stockpot over medium heat. Add the chopped onions, bell pepper, and mushrooms. Cook, stirring occasionally until the vegetables are tender, about 8 to 10 minutes. Whisk in the flour, with the remaining kosher salt and black pepper, whisking until smooth.
- Cook the flour for about 3 to 4 minutes then whisk the milk in, stirring frequently until the sauce starts to thicken. Add the Velveeta and stir until melted. Toss in the chicken and stir into the sauce. Keep warm over low heat while you cook the noodles.
- Bring the reserved chicken stock to a boil over medium heat. Add the noodles and cook until just tender, about 8 to 10 minutes.
- Using a slotted spoon transfer the cooked noodles to the sauce and gently stir until the noodles are coated.
- Spoon into a large baking dish (13" x 9” or equivalent) that has been lightly sprayed with a cooking spray.
- Bake at 350-degrees for about 20 to 30 minutes or until the sauce bubbles and the dish is heated through.
Notes
This makes one large casserole or you can split it between two smaller baking dishes and freeze one for later.