env: dev (uid: )
CookPal AI
Chicken Tetrazzini II

Chicken Tetrazzini II

Cost $15, save $10

Source: Recommended by CookPal

  • 60 Min
  • 6 Servings
  • $15

INGREDIENTS

  • Main Ingredients

    • 🍗 2 skinless, boneless chicken breast halves
    • 🥬 1 stalk celery
    • 🍄 1 (4.5 ounce) can sliced mushrooms
    • ¾ (12 ounce) package egg noodles, cooked and drained

  • Dairy and Cheese

    • 🥛 1 (12 fluid ounce) can evaporated milk
    • 8 ounces processed cheese food (e.g. Velveeta)
    • 🧈 ½ cup butter

  • Seasonings and Extras

    • ⅓ cup dry sherry
    • 🧂 1 pinch salt
    • 1 pinch ground black pepper
    • ¼ cup cornflakes cereal
    • 1 pinch paprika

STEPS

1

Boil chicken breasts and celery in 4 cups of water for about 30 minutes. Remove from heat and transfer chicken to cool. Once cooled, shred the chicken and set aside.

2

In a large skillet, melt butter over medium heat. Drain mushrooms (reserving the liquid) and add them to the skillet. Heat through, seasoning with salt and pepper. Add evaporated milk, reserved mushroom liquid, and sherry, stirring well.

3

Add cheese slices gradually to the skillet, stirring until melted and blended. Stir in shredded chicken and bring to a slow boil.

4

Preheat oven to 350°F (175°C). Grease a 9x13x2-inch glass baking dish. Spread noodles to about 1½-inch depth. Pour the chicken mixture over the noodles and stir to coat.

5

Top the dish with cornflake crumbs and paprika. Cover the dish and bake for 25 minutes, then uncover and bake for an additional 5 minutes. Serve warm.

NUTRIENTS

Per 1 serving

🔥

532

Calories

  • 27
    Protein
  • 45
    Carbs
  • 27
    Fats

💡 If you prefer a stronger flavor, consider adding a pinch of garlic powder to the skillet during step 2.For a healthier version, use low-fat cheese and skim evaporated milk.This dish freezes well; store portions in airtight containers for meal prep.Ensure the noodles are cooked al dente to avoid sogginess after baking.