Chicken Tetrazzini with Broccoli and Cauliflower


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My sister and I started a tradition called “Sister Sundays.” It’s where we get together with our little offspring and spend one day of the week together, on Sundays. It’s something we truly look forward to. Our kids get to play with their cousins, and my sister and I can catch up on, ‘seester’ time. It doesn’t happen every Sunday, but if we can squeeze it in once or twice a month, it’s pretty great. Yesterday was one of those days. After taking the kids to the park, going for a nice long walk, and then play time in our backyard, we came inside to a big glorious pot of Chicken Tetrazzini. It had just the right amount of broccoli and cauliflower mixed with creamy noodle goodness. It was the perfect comfort food for a chilly, cloudy day, full of family and love.

And also to finding our bedroom curtains and rods ripped off the wall because the kids wanted to play Tarzan.

And to stepping on rogue Cheerios and crackers in various rooms.

And to kids fighting over toys.

And listening to tantrums.

And NO NAPS (!!).

And…(deep breath)…and, yep, it was still pretty great. :)

Gotta love family.

chicken tetrazzini main

Chicken Tetrazini with Broccoli and Cauliflower


8 ounces of white or crimini mushrooms, chopped

1 large shallot, finely chopped

4 garlic cloves, minced

1/4 cup of butter (half a stick)

3 tablespoons flour

1/2 cup inexpensive dry white wine (I used a Chardonnay)

8 cup of heavy cream

2 1/2 cups chicken broth

1 cup Romano or Parmesan cheese, shredded (plus more for topping)

1/4 teaspoon ground nutmeg

1/2 teaspoon ground pepper

1/8 teaspoon crushed chili peppers

2 bay leaves

2 pounds of chicken, white meat (about 3 chicken breasts, fresh or frozen)

half a small head of broccoli, chopped small

half a small head of cauliflower, chopped small

8 ounces of egg noodles

Fresh parsley, chopped, for topping

In a large pot filled halfway with water, add chicken breasts and bay leaves and bring to a boil. Cook for 30 minutes (I used frozen, so time will be less if fresh), until chicken is done and easy to cut in to. Remove chicken and place it onto a cutting board. Chop chicken into medium size pieces and set aside in a bowl. Reserve 3 cups of water the chicken was cooked in, instead of buying chicken broth. Discard the rest and then use the same pot to cook saute chopped shallots, garlic and mushrooms in 1/4 cup butter. Cook until onions are translucent, then add 3 tablespoons of flour. Cook for 3-4 more minutes.

Next, pour in white wine while stirring constantly with a spoon as it thickens. Add heavy cream and broth, a half a cup at a time. The sauce should be creamy. Stir in shredded cheese and give that a good stir. Then pour chicken in and give it a good stir. Cover and keep heat on low.

In a separate pot, cook noodles according to package and drain once done. Stir noodles into creamy chicken sauce. Steam chopped broccoli and cauliflower until just cooked (they should still have a nice firm bite). Once steamed, stir into pasta.

Serve with some grated Parmesan cheese and a sprinkle of fresh parsley.


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  • Fran
    Posted March 14, 2014 at 12:20 PM | Permalink

    Sounds great! I make a variation of it and call it chicken divan. I like the idea of adding cauliflower too!

  • Posted October 15, 2015 at 5:18 AM | Permalink

    Been searching for a dairy free boclorci soup that did not have soy, almond, etc.milks. What a smart idea to use rice as a thickening agent! Worked really well.creamy and delicious. FYI I used thyme as an alternative herb. Thanks!!

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