Cheesy Chicken Tetrazzini Recipe

Instructions

1. Warm up your oven to 375 degrees F.
2. Fill a large pot with 3 quarts of water and stir in 3 tsp of salt until it dissolves.
3. Drop in the noodles and cook according to package instructions until cooked al dente; drain and set aside in a large bowl.
4. Melt 3 tbsp butter in a skillet and toss the sliced mushrooms in it.
5. Sauté over medium heat for about 5-10 minutes, stirring often, until most of its moisture disappears; remove from heat and set aside.
6. Melt ¼ cup butter in another larger saucepan and whisk in the flour, while cooking it for about 3 minutes, at slow flame.
7. Pour the milk into the butter-flour mixture, while whisking it into the blend at the same time, until off it is used up.
8. Stir in the cream similarly and pour in the broth, followed by a splash of sherry.
9. Continue to cook the mixture over moderately low heat until it begins to simmer and continue to do so for about 5-8 minutes, while stirring relentlessly to prevent it from sticking to the base of the pan.
10. Drizzle the prepared sauce onto the pasta and throw in the shredded meat, mushrooms as wlel as the peas.
11. Empty 1/3 cup each of Swiss and parmesan cheese into it and toss them all together, along with a dash of seasonings, until well coated.
12. Add a splash of lemon juice into it, followed by a dash of ground nutmeg and toss further to mix well.
13. Transfer the mixture into a pre-buttered 3 quart, oven-proof casserole dish and top it up with a mixture of breadcrumbs and rest of the parmesan cheese.
14. Spread remaining butter over it and bake in the preheated oven for half an hour or until the surface turns golden and bubbly.
15. Remove from heat and set aside for 10 minutes to cool it down a bit.
16. Sprinkle the chopped parsley on top and serve warm.