For a richer flavor, use a combination of Gruyere and Parmesan cheese in place of the processed cheese food. If you don't have dry sherry, you can substitute with chicken broth or white wine. To prevent the cornflake topping from burning, keep an eye on it during the final 5 minutes of baking. Feel free to add other vegetables to the sauce, such as peas, carrots, or bell peppers.
Chicken Tetrazzini II
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING6 People
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VIEWS33
Elevate your classic chicken tetrazzini with a delightful, unexpected crunch! A golden cornflake topping transforms this creamy comfort food into a textural masterpiece.
Ingridients
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Nutrition
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Carbohydrate45 g
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Cholesterol133 mg
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Fiber2 g
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Protein27 g
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Saturated Fat16 g
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Sodium985 mg
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Sugar11 g
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Fat27 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Poach the chicken: In a large pot, combine chicken breasts and celery with 4 cups of water. Bring to a gentle simmer and cook for approximately 30 minutes, or until chicken is cooked through. Remove chicken from the pot and let cool slightly. Reserve about 1/2 cup of the cooking liquid.
02 Step
Recipe View Shred the chicken: Once the chicken is cool enough to handle, shred it into bite-sized pieces. Set aside.
03 Step
Recipe View Prepare the sauce: In a large skillet over medium heat, melt the butter. Add the drained mushrooms and sauté for 5-7 minutes, until lightly browned. Season with salt and pepper. Stir in the evaporated milk, reserved mushroom liquid (from the canned mushrooms), and dry sherry. Bring to a simmer, then gradually add the cubed cheese, stirring continuously until completely melted and smooth. Add the shredded chicken and reserved chicken cooking liquid; simmer gently for 5 minutes, allowing the flavors to meld.
04 Step
Recipe View Assemble and bake: Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch glass baking dish. Spread the cooked egg noodles evenly in the dish. Pour the chicken and cheese mixture over the noodles, stirring gently to ensure they are well coated.
05 Step
Recipe View Add the topping and bake: Sprinkle the crushed cornflakes evenly over the top of the noodle mixture, then dust with paprika. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5 minutes, or until the topping is golden brown and the casserole is bubbly.
06 Step
Recipe View Serve: Let the tetrazzini rest for 5-10 minutes before serving. This allows the sauce to thicken slightly.
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Alejandrin Cronin
Apr 27, 2025The cornflake topping is genius! It adds such a nice crunch and makes this tetrazzini stand out.
Odell Bogan
Apr 13, 2025I used Gruyere and Parmesan, as suggested, and it was amazing! So much more flavorful.
Samson Mckenzie
Feb 5, 2025Easy to follow recipe, and the family loved it! A new weeknight favorite.