Ingredients

The following ingredients have 4 Servings
  • one 3-pound rotisserie chicken, meat pulled and shredded
  • 1 pound cooked egg noodles (I like the Alberto’s brand)
  • 1 pound sliced mushrooms, sautéed
  • 3-4 cups tetrazzini sauce (see below)
  • 1/4 cup Parmesan cheese
  • 1/4 cup melted butter
  • 1/3 cup flour
  • 2 cups milk or cream (I used 1 cup heavy whipping cream and 1 cup whole milk, but I think half and half would also work)
  • 1 1/2 cups chicken broth (more as needed)
  • 1 1/2 teaspoons salt (to taste)
  • 1/4 cup dry white wine

Instruction

  •  Preheat the oven to 350 degrees. Prepare the ingredients – pull the chicken, cook the noodles, sauté the mushrooms.
  • Melt the butter in a small saucepan over medium heat. Add the flour and whisk until incorporated. Cook for a few minutes to remove the floury taste. Slowly add the milk and broth, a little bit at a time, whisking after each addition until you get a nice, smooth, thickened sauce. Season with salt and stir in the wine. Taste and adjust – more salt, more wine, more broth to thin the sauce, etc.
  •  Toss the noodles with about a cup of sauce. In a greased 9×13 pan, layer: sauced-up noodles, mushrooms, half of sauce, chicken, remaining half of sauce, and Parmesan.
  • Bake for 30 minutes until melty and bubbly. Broil for 5 minutes to get the top browned. Season with salt and pepper to taste for serving. YUM-O.