Easy Chicken Tetrazzini Recipe-Made with Egg Noodles
A lightened up version of a classic comfort food. This Chicken Tetrazzini features egg noodles, sweet Italian style chicken sausage, and a lighter cheese!
Servings: 8 servings
Ingredients
- 1 12 ounce bag egg noodles
- 1 package al fresco Sweet Italian Style Chicken Sausage Cubed into 1/4" pieces
- salt & black pepper to season
- 3 tablespoons butter divided
- 2 cups brown mushrooms sliced
- 1 medium onion diced
- 2 cloves garlic minced
- 1 small package frozen peas thawed & heated
- 1/4 cup all purpose flour
- 2 1/4 cups skim milk I used skim milk, but you can sub the milk you prefer in!
- 1 3/4 cups chicken broth
- olive oil cooking spray
- Italian Bread Crumbs
- 1 cup Parmesan cheese Shredded, best if you grate your own.
- dried parsley
Instructions
- Preheat oven to 375 and grease a deep-dish casserole pan. Bring a large salted pot of water to boil for the egg noodles. Cook egg noodles until al dente and set aside for later. In a deep-walled enamelware, melt 2 tablespoons of butter and add mushrooms, onion, garlic, and chicken sausage. Season with salt & pepper. Cook until onions are clear, about 5 minutes. Add the last tablespoon of butter and stir until melted. Stir in flour and cook for an additional minute. Slowly whisk in milk & stock to ensure there are no clumps. Bring mixture to a boil, and then set to a simmer for for 8 minutes. Add egg noodles to the greased casserole dish. Stir in peas. Pour over the thickened milk mixture. Top with Italian Bread crumbs, dried parsley, and cheese. Bake for 30 minutes & enjoy!