One Pot Chicken Tetrazzini

Name: One Pot Chicken Tetrazzini
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1/2 cup plus 1 Tbsp butter, melted; 8 oz sliced cremini (baby portobello) mushrooms; 1 yellow onion, diced; 4 cloves garlic, minced; 1 Tbsp fresh thyme, minced; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1/3 cup all-purpose flour; 3 cups chicken stock; 1 cup heavy cream; 16 oz egg noodles, cooked according to package directions; 3 cups cooked, shredded chicken; 2 cups frozen peas; 1 1/2 cups shredded Parmesan cheese; 1/3 cup panko breadcrumbs

User Reviews

4.5

63 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
8 servings
Calories
729 kcal
Course
Main Course
Cuisine
American

One Pot Chicken Tetrazzini

Dominic Jacobs

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Rich and comforting, this chicken tetrazzini recipe has juicy shredded chicken, beefy baby portobello mushrooms, and a creamy sauce!

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Ingredients

Servings

1/2 cup plus 1 Tbsp butter, melted
8 oz sliced cremini (baby portobello) mushrooms
1 yellow onion, diced
4 cloves garlic, minced
1 Tbsp fresh thyme, minced (or 1 tsp dried thyme leaves)
1/2 tsp kosher salt
1/4 tsp black pepper
1/3 cup all-purpose flour
3 cups chicken stock
1 cup heavy cream
16 oz egg noodles, cooked according to package directions
3 cups cooked, shredded chicken (see notes below for a fresh chicken breast option)
2 cups frozen peas
1 1/2 cups shredded Parmesan cheese
1/3 cup panko breadcrumbs

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Instructions

Preheat oven to 350 F degrees.
Heat a large oven safe pot (like cast iron) over MED heat. Add 1/2 cup butter and melt. Add mushrooms and onion and cook, stirring occasionally, until tender, about 5-6 minutes. Add garlic and cook an additional minute.
Stir in thyme, salt, and pepper, then add flour, stirring to coat completely.
Add in chicken stock and heavy cream, stirring or whisking frequently to remove any flour lumps. Cook, stirring often, about 8-10 minutes, until thickened.
Stir in prepared egg noodles, shredded chicken, frozen peas, and Parmesan cheese.
In a small mixing bowl, combine remaining 1 Tbsp melted butter with panko breadcrumbs, then sprinkle over top of the dish. Season with additional black pepper if desired, then bake, uncovered, for 35-45 minutes until golden brown and bubbly.

Notes

To make using fresh chicken breasts:
To make ahead:
Add a drizzle of olive oil to pot over MED heat. Season chicken breasts with salt and pepper, to taste, and cook 5-6 minutes per side, until cooked through and golden brown. Remove chicken from skillet and drain excess grease. Shred chicken with two forks and set aside. Start recipe as written.
Prepare as directed, but don’t bake, then cover and refrigerate overnight. While the oven is preheating, let the pot sit out on the counter at room temperature, then bake according to the recipe.