Classic Chicken Tetrazzini Recipe | Easy & Delicious

INGREDIENTS

8 ounces uncooked thin noodles or vermicelli 2 tablespoons butter 8 ounces fresh mushrooms, sliced 1/4 cup chopped green onions 1 can (about 14 ounces) chicken broth 1 cup half-and-half, divided 2 tablespoons dry sherry 1/4 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/8 teaspoon white pepper 1 jar (2 ounces) chopped pimiento, drained 1/2 cup (4 ounces) grated Parmesan cheese, divided 1/2 cup sour cream 2 cups cubed cooked chicken

PREPARATION:

1. Preheat oven to 350°F. Cook noodles according to package directions. Drain; set aside.
2. Melt butter in large nonstick skillet over medium-high heat. Add mushrooms and onions; cook and stir until onions are tender. Add chicken broth, 1/2 cup half-and-half and sherry to onion mixture. Pour remaining 1/2 cup half-and-half into small jar with tight-fitting lid; add flour, salt, nutmeg and pepper. Shake well. Slowly stir flour mixture into skillet. Bring to a boil; cook 1 minute. Reduce heat; stir in pimiento and 1/4 cup Parmesan cheese. Stir in sour cream; blend well. Add chicken and noodles; mix well.
3. Spray 1-1/2-quart casserole with nonstick cooking spray. Spread mixture evenly into prepared casserole. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake 30 to 35 minutes or until hot.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Fiber 2 g Carbohydrate 38 g Cholesterol 81 mg Saturated Fat 10 g Total Fat 20 g Calories from Fat 42 % Calories 437 Protein 24 g Sodium 716 mg DIETARY EXCHANGE: Meat 2 Vegetable 2 Starch 2 Fat 3