Chicken Sausage Tetrazzini

Chicken Sausage Tetrazzini

"Swapping standard chicken for the extremely flavorful Sweet Italian Style al fresco Chicken Sausage keeps the dish flavor-packed without a huge calorie increase."

Chicken Sausage Tetrazzini

Servings: 8
What you’ll need:

1 package al fresco Sweet Italian Style Chicken Sausage, diced into 1/4" pieces

1 12 oz bag of egg noodles

salt & black pepper to taste

3 tablespoons butter, divided

2 cups brown mushrooms, sliced

1 medium onion, diced

2 cloves garlic, minced

1 small package frozen peas, thawed & heated

1/4 cup all purpose flour

2 1/4 cups milk

1 3/4 cups chicken broth

olive oil cooking spray

Italian bread crumbs

1 cup Parmesan cheese, shredded

Optional: Dried parsley

  • Preheat oven to 375°F and grease a deep-dish casserole pan.
  • Bring a large salted pot of water to boil for the egg noodles. Cook egg noodles until al dente and set aside.
  • In a deep-walled pan, melt 2 tablespoons of butter and add mushrooms, onion, garlic, and chicken sausage. Season with salt & pepper and cook until onions are clear, about 5 minutes.
  • Add the last tablespoon of butter and stir until melted. Stir in flour and cook for an additional minute. Slowly whisk in milk & stock to ensure there are no clumps. Bring mixture to a boil, and then set to a simmer for for 8 minutes.
  • Add egg noodles to the greased casserole dish. Stir in peas. Pour thickened milk mixture over noodles and top with Italian bread crumbs, dried parsley, and cheese.
  • Bake for 30 minutes & enjoy!