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Chicken Tetrazzini

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Medium

Prep time: 20 minutes

Cook time: 60 minutes

Servings: 6 to 8


  • ½ cup butter
  • 1 (8-ounce) package sliced fresh baby portobello mushrooms
  • 1 cup chopped onion
  • 2 teaspoons minced garlic
  • ⅓ cup all-purpose flour
  • 1 tablespoon minced fresh thyme
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3 cups chicken broth
  • 1 cup heavy whipping cream
  • 1 (16-ounce) package medium egg noodles, cooked according to package directions
  • 3 cups cooked chicken
  • 2 cups frozen peas
  • 1 (5-ounce) package shredded Parmesan cheese
  • ¼ cup panko (Japanese bread crumbs)
  • 2 teaspoons olive oil


Preheat oven to 350°F. Spray a 3-quart baking dish with cooking spray.

In a large skillet, melt butter over medium heat. Add mushrooms, onion, and garlic; cook, stirring occasionally, until tender, about 6 minutes. Stir in flour, thyme, salt, and pepper; cook, stirring constantly, for 2 minutes. Stir in broth and cream; cook, stirring frequently, until thickened, about 10 minutes.

Stir in noodles, chicken, peas, and cheese until well combined, and cook until heated through. Spoon mixture into prepared pan. In a small bowl, stir together bread crumbs and oil; sprinkle onto casserole.

Bake until hot and bubbly, 35 to 45 minutes. Let stand for 10 minutes before serving.

Kitchen Tip: Pick up a rotisserie chicken from the grocery store for this recipe; you’ll get about 3 cups of meat from it.

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