Chicken Tetrazzini

Step 1

Preheat oven to 375°F (190°C).

Step 2

Cook the fettuccine according to package directions. Drain and set aside.

Step 3

In a large oven-safe skillet or Dutch oven, melt the butter over medium heat. Add the mushrooms and cook until softened, about 5 minutes.

Step 4

Whisk in the flour and cook for 1 minute, stirring constantly.

Step 5

Gradually whisk in the chicken broth and heavy cream until smooth. Bring to a simmer, stirring constantly, and cook until thickened, about 5-7 minutes.

Step 6

Stir in the Parmesan cheese, shredded chicken, salt, and pepper.

Step 7

Add the cooked fettuccine to the skillet and toss to combine.

Step 8

In a small bowl, combine the breadcrumbs and parsley. Sprinkle over the tetrazzini.

Step 9

Bake for 20-25 minutes, or until bubbly and the breadcrumbs are golden brown.