Mustard Chicken Tetrazzini

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·         1 lb. wide egg noodles
·         2 cups whole milk
·         16 oz. shredded parmesan cheese
·         ¼ cup vegetable oil
·         2 cups frozen peas
·         2 lbs. chicken tenderloins
·         Spice Mixture – ½ tsp salt, ½ tsp black pepper, 1 tsp garlic salt, 1 tsp paprika
·         2 cups shredded carrots
·         1 large white onion julienne
·         1 cup chicken stock
·         1 lb. large button mushrooms
·         ½ cup Italian seasoned bread crumbs
Boil noodles and set them aside.
In a large Dutch oven, sauté onion, carrot, and mushroom with spice mixture in oil.
When vegetables start to brown add chicken tenderloins, and 1 cup chicken stock.
Toss well, and with lid closed, simmer on low-med heat for 15 minutes.
Remove lid and add frozen peas and noodles and stir thoroughly & ensure all liquid is gone.
In a sauce pan, mix German Fig Mustard Sauce and 2 cups of whole milk and bring to a soft boil.
Pour cheese over the contents of the Dutch oven and pour sauce into the mixture & stir well.           
Serve in large baking dish and dust with Italian bread crumbs!
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