Skillet Chicken Tetrazzini


Number of Servings: 6 Servings
Prep Time:  30 Minutes

Cook Time:  30 Minutes

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2 tablespoon unsalted butter
2 clove garlic (minced)
1 onion (medium, chopped fine)
10 ounce cremini mushrooms ( sliced thin)
2 cup chicken broth (low sodium )
1 cup cream (half-and-half)
4 cup egg noodles
3 cup Chicken (1 rotisserie chicken, skin removed, meat shredded (about 3 cups))
1 cup frozen peas
1 tablespoon lemon juice
1 teaspoon fresh thyme (minced)
1 dash sea salt
1 dash ground pepper


1. Melt butter in large skillet over medium-high heat. Cook garlic, onion and mushrooms until golden brown (about 8 min). Transfer to bowl.
2. Bring broth, half-and-half, and noodles to boil in empty pan. Reduce heat to medium-low and simmer, covered, until noodles are tender and liquid is slightly thickened (8-10 min.).
3. Add chicken, peas, lemon juice, thyme, and onion mixture to skillet and cook until heated through. Season with salt and pepper then serve.


Easy and tasty dish, just pick up a rotisserie chicken from the grocery store on the way home. Leftover turkey can be substituted for the chicken. Substitute half the peas for small broccoli florets

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By |2018-12-02T01:56:42-05:00January 11th, 2010|Recipe|Comments Off on Skillet Chicken Tetrazzini