Chicken Tetrazzini

• one 3-pound rotisserie chicken, meat pulled and shredded3
• cooked egg noodles (I like the Alberto’s brand)↗1
• sliced mushrooms, sautéed1
• tetrazzini sauce (see below)3
• Parmesan cheese↗0.25 cup
• melted butter0.25 cup
• flour↗0.33333333333333 cup
• milk or cream (I used 1 cup heavy whipping cream and 1 cup whole milk, but I think half and half would also work)↗2 cup
• chicken broth (more as needed)↗1.5
• salt (to taste)↗1.5 teaspoon
• dry white wine↗0.25 cup

Step-by-step instructions

1. 1

   Prep: Preheat the oven to 350 degrees. Prepare the ingredients – pull the chicken, cook the noodles, sauté the mushrooms.

2. 2

   Sauce: 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.

3. 3

   Assemble: 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.

4. 4

   Bake: 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.