Chicken Tetrazzini Casserole
Ingredients
- 1 pound egg noodles
- 2 tablespoons unsalted butter, plus more for the baking dish
- 8 ounces cremini mushrooms, chopped
- 2 (10.5-ounces) cans cream of chicken soup
- 21 ounces (2 soup cans-worth) whole milk
- 8 ounces cream cheese, cubed
- 1 cup freshly grated Parmesan cheese, divided
- 1 cup frozen peas
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound shredded cooked chicken (about 3 cups)
- 1 cup seasoned breadcrumbs
Instructions
- 1
Preheat the oven to 375°F. Lightly butter or grease a 9x13-inch baking dish.
- 2
Cook the noodles - Bring a large pot of salted water to a boil. Cook the noodles according to the package directions until al dente, 7 to 8 minutes. Drain and rinse the noodles under cold running water to stop the cooking.
- 3
Meanwhile, make the sauce - Add the butter to a large pot over medium heat. Once melted, add the chopped mushrooms and cook until they soften, about 5 minutes. Stir in the cans of soup and bring to a simmer. Slowly whisk in two cans-worth of whole milk and bring to a simmer to thicken the sauce. Whisk in the cream cheese, half of the Parmesan cheese, and the frozen peas. Season the gravy with salt and pepper, tasting and adjusting to your liking.
- 4
Assemble the casserole - Stir in shredded chicken and cooked pasta. Transfer the mixture to the baking dish and top with the breadcrumbs and the remaining 1/2 cup Parmesan cheese.
- 5
Bake - Cover the casserole with aluminum foil and bake for 30 minutes. Then remove the foil from the casserole and bake until browned on top and bubbly, another 10 to 15 minutes. Let rest for 5 minutes before serving. Leftover casserole will keep well in the fridge for 5 days. You can reheat it in the microwave for individual servings or reheat the entire casserole in a 350°F oven until it's warmed through.
