Entree: United States – Chicken Tetrazzini

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 5 min

Total 45 min

Ingredients

- 1 lb (454 g) ground chicken
- 8 oz (225 g) egg noodles (dry)
- 3 tbsp (43 g) unsalted butter
- 1 cup (240 ml) heavy cream
- 1 1/2 cups (170 g) shredded cheddar

Instructions

1. Preheat oven to 375°F (190°C). Cook egg noodles in boiling water until just tender, drain, and set aside.
2. Melt unsalted butter in a skillet over medium heat and cook ground chicken until fully cooked and crumbled, about 6–7 minutes.
3. Add heavy cream to the cooked chicken and simmer for 3–5 minutes until sauce slightly thickens.
4. Remove from heat and stir in 1 cup (113 g) of shredded cheddar until the sauce is smooth.
5. Mix the sauce with the drained egg noodles, transfer to a 9x9-inch (23x23 cm) baking dish, and sprinkle the remaining 1/2 cup (57 g) shredded cheddar on top.
6. Bake 18–22 minutes until bubbly and the top is lightly browned. Let stand a few minutes before serving.