Chicken Tetrazzini

This is a recipe I had all growing up that my mom got from my grandma.  I don't make it often because of the half and half.  Ruth told me that she uses milk, and it's just fine.  Wahoo!  She also makes it extra healthy by using whole wheat pasta, whole wheat flour and adds peas to the casserole.


I'm excited to make this and freeze some before the baby comes because apparently it freezes really well!  That's great news for me!


Here's the recipe:


1/4 cup butter
1/4 cup flour
1 tsp. salt
1 tsp. garlic
2 cups milk or chicken broth (use milk)
2 cups half and half cream (plus 2 chicken bouillon cubes if needed) (use milk)
2/3 cup parmesan cheese
1 can mushrooms (skip!)
1/2 lb. penne pasta cooked
2 cups cooked chicken, cubed


Option- add peas


Melt 1/4 cup butter. Blend in 1/4 cup flour, 1 tsp. salt, 1 tsp. garlic. Add 2 cups milk or chicken broth and 2 cups half and half cream (plus 2 chicken bouillon cubes if needed)
Cook, stirring CONSTANTLY until thick.
Add to sauce 2/3 cups parmesan cheese plus 1 can drained mushrooms.

In a 9x13 greased pan put the noodles first, then chicken. Pour sauce over and cover with parmesan cheese. Bake 25 minutes in 350 degree oven.