Chicken Tetrazzini
Prep Time
15 minutes
Cook Time
25 minutes
Nutritional Info
Calories573 kcal
Protein38 g
Fat24 g
Carbohydrate48 g
Fibre3.2 g
Sodium496 mg
Calcium299 mg
Source: Dairy Farmers of Canada- 2017 Milk Calendar


3 tbsp(45 ml)butter
8 oz(250 g)mushrooms, sliced
1small red pepper, chopped
1small onion, finely chopped
1clove garlic, minced
3 tbsp(45 ml)flour
4 cups(1 L)milk
2 tbsp(30 ml)Worchestershire sauce
1/2 tsp(2 ml)salt
freshly ground pepper
8 oz(250 g)extra broad egg noodles
1 pkg(150 g)Boursin Garlic & Fine Herbs
3 cups(750 ml)cooked and cut into bite-size pieces deli chicken
1/2 cup(125 ml)frozen peas
1/2 cup(125 ml)chopped fresh parsley
small fresh basil leaves (optional)
grated Canadian Parmesan


  1. Melt butter in a large saucepan over medium-high heat. Add mushrooms, red pepper, onion, and garlic; cook, stirring about 5 minutes until tender.
  2. Sprinkle with flour and stir. Gradually whisk in milk, then Worcestershire, salt and pepper.
  3. Stirring occationally, bring to a boil. Add noodles; reduce heat to a low boil.
  4. Stirring constantly and around the edges of pan, cook until pasta is tender, about 7 minutes.
  5. Stir in chunks of Boursin, then chicken, peas, and parsley. Stir until chicken is hot and Boursin is melted.
  6. Serve sprinkled with basil and parmesan.