adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken Tetrazzini II
Chicken Tetrazzini II
0 Likes
Total Time:
Cheesy mushroom sauce with sherry and milk coats tender poached chicken and egg noodles, topped with crispy Cornflakes crust.
Ingredients:
  • 2 skinless, boneless chicken breast halves
  • 1 stalk celery
  • 1 (4.5 ounce) can sliced mushrooms
  • 1 (12 fluid ounce) can evaporated milk
  • 8 ounces processed cheese food (eg. Velveeta)
  • 0.5 cup butter
  • 0.33333298563957 cup dry sherry
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 0.25 cup cornflakes cereal
  • 0.75 (12 ounce) package egg noodles, cooked and drained
Instructions:
  • Simmer chicken breasts and celery in 4 cups of water for 30 minutes. Once cooked, let the chicken cool before shredding and setting aside.
  • Melt butter in a large skillet. Add drained mushrooms and cook with salt and pepper. Pour in evaporated milk, mushroom liquid, and sherry, stirring. Gradually add cheese until melted. Mix in shredded chicken and simmer gently.
  • Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9x13x2 glass baking dish. Layer noodles to a depth of about 1 1/2 inches and pour the chicken mixture over the noodles. Stir well to coat. Sprinkle cornflake crumbs and paprika on top, cover the dish, and bake for 25 minutes. Uncover and bake for an additional 5 minutes. Serve warm.

Similar Recipes