This chicken tetrazzini recipe was a real challenge for me.
It’s a good thing I have my chef so I can try things out and test them til they’re perfect. Otherwise, well....
The only challenge you’ll have is how many times you’ll have to make this a month, once you dazzle your family’s taste buds with this incredible dish!! - If I do say so myself! :)
4 skinless, boneless chicken breasts
2-4 tablespoons of butter
1 medium onion
3-4 tablespoons of flour
150 ml of chicken broth
3 tablespoon of sour cream
salt and pepper to taste
250 g of sliced mushrooms
300 g of thin noodles
4-5 tablespoons of oil
paprika
4 tablespoons of grated cheese at your choice
1 tablespoon of finely chopped parsley
Pre heat oven to 240°C/465°F.
Wash chicken breasts thoroughly. Dry with paper towels.
Wash the onion. Peel away the outer skin. Slice into thin slices as shown in the picture below.
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In a pan melt just half the butter over medium heat. Then add the sliced onions. Gently sautée them until they turn a golden colour. When done, keep in the pan, but set the pan to one side.
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Melt the other half of the butter in a saucepan
also over medium heat. Then add the flour. Next add the chicken broth and the sour cream. Mix the cream and broth together well in the pan. Season
with a little salt and pepper to taste. Stir thoroughly until the sauce starts
to get thick.
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Add the breasts, the previously sauteed onion, and sliced mushrooms.
Cook noodles according to the directions on the package!
Place the oil into a baking dish. Put in the cooked noodles and then pour over the sauce and chicken mixture.
Sprinkle with some paprika and cheese and put in oven (at 240°C) for about 15 minutes.
When done, top off our chicken tetrazzini recipe with fresh finely chopped parsley and serve a good garden green salad!
Thank you, Chef!
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