Chicken Tetrazzini

Oh my cheesy, creamy goodness! That lucky chicken is playing in the pool with a sumptuous, savory cream sauce; one that's also dotted with tender, earthy mushrooms. A blanket of stretchy mozzarella and flurry of parmesan cheese nails the finish. Drop this on the table and you'll be applauded...

Yes, I used chicken. I mean, why should turkey have all the fun?! Tetrazzini is a noodle dish that's traditionally made with leftover turkey. Like after Thanksgiving. I have a problem with that for two reasons. 1. We never have leftover turkey. 2. Why wait until November for a dish you should be eating every month?

And this tetrazzini couldn't be easier to prepare. All you roux-haters, take note: You can make this roux. You can't screw it up. It's butter, flour, seasonings, and milk. Done and done. I also added a little Dijon mustard because it catapults the cream sauce and brings out more of a "cheesy" flavor. Funny how that works, right? But, seriously, this dish is EASY.

About the mushrooms: Button mushrooms are more traditional, but I used cremini mushrooms because I think they have more depth. Like from bland to grand in one simple swap.

Oh, I did NOT add green peas (sorry folks). Even though frozen peas are in many tetrazzini recipes (probably because that's another Thanksgiving leftover), I love the dish the way it is. Plus, you get a pop of fresh flavor and color from the parsley.

Even though I said that about the chicken, you should save this recipe for Thanksgiving leftovers too!

Chicken Tetrazzini

8 ounces egg noodles
3 tablespoons butter, divided
1/2 pound boneless skinless chicken breasts, cut into bite-size pieces
1 cup sliced mushrooms, either button or cremini (I chose cremini)
2 tablespoons all-purpose flour
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 teaspoon dried thyme
Salt and ground black pepper
2 cups milk (I used 2%)
1 teaspoon Dijon mustard
1 cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese, plus more for serving on the side
2 tablespoons chopped fresh parsley

Cook the egg noodles according to the package directions. Drain and cover with foil to keep warm.
Meanwhile, melt 1 tablespoon of the butter in a saucepan or high-sided skillet over medium heat. Add the chicken and cook until browned on all sides, stirring frequently. Transfer the chicken to a plate and set aside. Melt the remaining 2 tablespoons of butter in the same pan over medium heat. Add the mushrooms and cook for 3 to 5 minutes, until soft and releasing juice. In a small bowl,  combine the flour, onion powder, garlic powder, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and mix well. Add the mixture to the mushrooms and stir to coat. Cook for 30 seconds, until the thyme is fragrant, stirring constantly. Add the milk and Dijon mustard and bring to a simmer. Return the chicken to the pan, with any accumulated juices from the plate. Reduce the heat to low, partially cover and simmer for 10 minutes. Fold in the cooked egg noodles and cook for 1 minute to heat through. Season to taste with salt and pepper.
Top the chicken and noodles with the mozzarella cheese, cover the pan, and remove the pan from the heat. Let stand for 1 minute to melt the cheese.
Top with parmesan and parsley and serve.
Serves 4