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Mid Winter Comfort Food - Chicken Tetrazzini

Long, cold winters require many nights of comforting, warm, delicious food.  This creamy chicken tetrazzini recipe fits the bill.  This is one I found in a Paula Deen magazine and I modified it a it to be more kid (and fussy husband) friendly, removing the peas and mushrooms, which you can certainly add as desired.  The photo below is Paula's.  I have made this 3-4 times in the last 2 months but I seem to always forget to snap a photo.

Stay warm.  Only 2 1/2 weeks until Spring 2020.

Chicken Tetrazzini


1/2 C butter
1 C chopped onion
2 t minced garlic
1/3 C flour
1 T minced fresh thyme or dried equivalent
1/2 t salt
1/4 t black pepper
3 C chicken broth
1 C heavy whipping cream
3 C cooked shredded chicken
1 (5 oz) package shredded Parmesan cheese
1/4 C panko breadcrumbs
2 t EVOO
1 (16 oz) package egg noodles, cooked according to package directions


  1. Preheat oven to 350 degrees.
  2. In a large pan, melt butter over medium heat.  Add onion and cook for 7 minutes, until softened and translucent.  Add garlic and cook another minute, being careful not to burn.  
  3. Add flour, thyme, salt and pepper.  Cook, stirring constantly, for 3 minutes.  
  4. Stir in broth and cream.  Cook, stirring frequently, for 10 minutes, until slightly thickened.  
  5. Stir in chicken and Parmesan cheese and cook for another 5 minutes.
  6. Add egg noodles, stirring gently to combine.
  7. Spoon mixture into a greased 9 x 13 pan.
  8. In a small bowl, combine panko and evoo.  Sprinkle over casserole and cover with aluminum foil.
  9. Bake, covered, for 45 minutes.  Uncover and bake for 5 minutes more, until hot and bubbly.

Chicken Tetrazzini