Chicken Tetrazzini

     I was looking for something different to serve on Easter and this turns out to be perfect to serve with a green salad and a light dessert.  I made two which kept in the refrigerator for several days.  It was so good we didn't need to freeze it because we ate both of the casseroles within the week.  If you prefer dark chicken meat, substitute chicken thighs.

                                                               Chicken Tetrazzini

1 8 oz. box of mushrooms
2 1/2 tblsp. stick margarine
3 tblsp. Madeira wine (you can use any wine or omit it)
3 chicken breasts
3 tblsp. flour
1/4 tsp. salt
1/8 tsp. pepper
3 tblsp. olive oil
8 oz. noodles, favorite type
1/2 cup dairy free harvati cheese
2/3 cup panko crumbs
3 tblsp. melted stick margarine
1 14oz. can chicken broth
6 tblsp. flour
4 oz. soy cream cheese
1 tsp. dried minced onion
1 tsp. herbes de Provence
4 oz. dairy free harvarti cheese


     Heat oven to 425 F.  Wash, dry and chop mushrooms. Brown in the melted 2 1/2 tblsp. margarine.  When the mushrooms are brown, turn off the flame, pour in the wine, turn the flame back on med-low until the wine is gone.  Put the mushrooms in a dish and set aside.
     Using the same skillet, spray with vegetable spray.  Put the chicken in a resealable bag with the flour, salt and pepper.  Shake until the chicken is coated on all sides.  Put the chicken in the skillet along with the remaining contents of the flour mixture in the bag.  Brown on both sides and make sure the chicken is cooked through as the juices will run clear.  Set aside to cool, then cut into cubes.
    While the chicken is cooking, put on a pan of water to boil.  When it does, add the noodles and cook to package directions.  Drain and set aside.
     To make the topping, combine the 1/2 cup finely grated harvati cheese, panko crumbs and 3 tblsp. melted margarine.  At first it will seem like they won't blend together, but continue to mix with a fork and they will blend.
     To make the sauce, put the chicken broth in a sauce pan and whisk in the flour.  Add the soy cream cheese, spices, and harvati cheese.  Make sure to keep all ingredients mixed together until they begin to bubble around the edges. 
     In a large bowl or pan combine the mushrooms, chicken, sauce and noodles.  Spoon or pour into a 13x 9 in. or 2 each 9 in. baking dishes sprayed with vegetable spray.  Top  with the panko crumb mixture.
     Bake at 425F for 10-15 minutes until heated through and the topping is brown.  It is possible for the topping to brown and the casserole not to be warm in the center yet, if so, let it continue to cook and lay a piece of foil across the top so it doesn't burn.  Makes 6 servings.
     I am working on more recipes in all categories.  Until next time.