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Need Recipe Ideas?

It happens to all of us. One week there is just no inspiration and no energy to make anything besides salad, a chicken breast, and a carton of mediocre ice cream. Those are the days when you wish you had a personal chef, or that at least the take out guy would appear. Instead of languidly flipping through your old cookbooks, why not take a quick look into your inbox at a Weekly Recipes e-mail? Our weekly newsletter is chock full of beautiful photos and delicious recipes ready to inspire you to end your cooking rut. We carefully cull the best of the web to bring only the most delicious and exciting new recipes straight to you! Subscribe here!

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Chicken Tetrazzini Recipe

25Cook Time

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  • •4 tablespoons butter
  • •2 tablespoons olive oil
  • •4 cups boiled and shredded chicken breast
  • •1 3/4 teaspoons salt
  • •3/4 teaspoons freshly ground black pepper
  • •1 pound white mushrooms, sliced
  • •1 large onion, finely chopped
  • •5 cloves garlic, minced
  • •1/2 cup dry white wine
  • •1/3 cup all-purpose flour
  • •4 cups whole milk, room temperature
  • •1 cup heavy whipping cream, room temperature
  • •1 cup chicken broth
  • •16 ounces egg noodles (or the pasta of your choice)
  • •1 cup grated Parmesan
  • •1/4 cup dried Italian-style breadcrumbs


  1. Preheat the oven to 450 degrees F.
  2. Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish.
  3. Add 1 tablespoon each of butter and oil to a large, nonstick frying pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 1-2 minutes. Add the onion, and garlic and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to a bowl with the chicken.
  4. Melt 3 tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, salt, and pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
  5. Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the pasta and sauce to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
  6. Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.


This recipe freezes well, and is also a great option for leftover Thanksgiving turkey.


Calories: 3256 cal
Carbohydrates: 258 g
Fat: 165 g
Sodium: 6313 g
Cholesterol: 613 g
Protein: 148 g
Fiber: 18 g