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30 Minute Chicken Tetrazzini Stew

This quick and easy¬†30 Minute Chicken Tetrazzini Stew¬†is the perfect¬†easy¬†dinner your family will love! ¬†Today’s recipe is given to us by Deb…

“My name is Deb and the name of my blog is¬†Bowl Me Over. ¬†Why Bowl Me Over? Because a lot of the things I make end up in a bowl, hence the name! ¬†Sometimes it’s a soup or stew, I have a ton of great salads on my site and great meal in a bowl like this tasty Low Carb Pad Thai Bowl. Most of my recipes are casual, healthy, easy & delicious – what can I say?¬†That’s how I roll! ūüôā¬†

I live in Fresno in the sunny Central Valley of California. While you may be digging out from the snow we are enjoying 70 degree weather before the big heat of the summer hits.

So as I started thinking about what to share today I knew I wanted to make something in a bowl. I also wanted it to be quick, easy and an incredibly delicious, family friendly meal. I think I’ve nailed it! I hope you think so too!”

30 Minute Chicken Tetrazzini Stew

Close up two bowls of soup with noodles and spoons.
Just like the casserole this bowl is filled with delicious creamy cheesiness. Unlike the casserole, this meal only takes 30 minutes!

Seriously this stew is so good you will literally be standing at the stove with a spoon! Don’t say I didn’t warn you!¬†ūüėĄ

It’s really easy too – you’re going to love that part. Only 30 minutes to dinner deliciousness!

A bowl of Chicken Tetrazzini Stew with text above it.
Grab a spoon you’re definitely going to want a bowl of 30 Minute Chicken Tetrazzini Stew!

So here’s how easy this is – you’ll start with using leftover rotisserie chicken, also diced onions and mushrooms.

Melt butter & add olive oil. Sauté the onions and mushrooms for about five minutes. Season with salt & pepper, add the minced garlic. Continue to sauté for about a minute more.

Next sprinkle with flour. Stir and coat the vegetables until the flour is cooked, about a minute or so. Now add the sherry. Stir it thru and scrape up all of the little bits on the bottom of the pan. When you’ve cooked out the wine, add the remaining liquid. Increase the heat to high and bring to a boil, stirring and you’ll see the mixture will thicken.

Four pictures of the process of making Chicken Tetrazinni Stew.
Here’s an idea of what it will look like as you cook the stew. Adding the ingredients step-by-step layer in big flavor!

Add the pasta and continue to stir it while it cooks to keep it from sticking. Cook the pasta according to the required cooking time on the package. When there are two minutes remaining to cook the pasta, add the cheese and milk. Continue stirring until the cheese is melted, the cream is stirred thru and the pasta is cooked.

If you’re looking to add some extra veggies to your meal, add a cup of frozen peas or a couple handfuls of spinach at the very end. The greens add delicious flavor and texture.

A close up of a bowl of Chicken Tetrazzini Stew.
The hardest part about making Chicken Tetrazzini Stew is not standing at the stove, eating it with a spoon!

Wa-la! Dinner is done!

30 Minute Chicken Tetrazzini Stew is ready to eat! Garnish with chopped chives (if desired). This recipe makes six servings and also freezes well.

30 Minute Chicken Tetrazzini Stew

Take a shortcut and use rotisserie chicken, this stew is the perfect way to repurpose leftovers. Creamy, rich and delicious, a meal your whole family will love!

Ingredients

  • 1 1/2 cups cooked chicken, shredded¬†cubed
  • 1¬†1/2 cups egg noodles
  • 2¬†tablespoons¬†butter
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 8¬†oz¬†sliced, chopped mushrooms
  • ¬ľ¬†cup¬†flour
  • 1¬†cup¬†half and half or whole milk
  • 2¬†cup¬†shredded Monterey jack cheese
  • 4¬†cups¬†chicken broth
  • 1 cup water
  • ¬ľ¬†cup¬†sweet sherry¬†(this is the key ingredient..regular wine won’t make it as good)
  • 1/2¬†cup¬†grated parmesan cheese
  • 3/4¬†teaspoon¬†salt
  • 1/2¬†teaspoon¬†pepper

Directions

  1. Shred the rotisserie chicken, dice the onions and mushrooms.
  2. Melt butter & add olive oil. Sauté the onions and mushrooms for about five minutes. Season with salt & pepper, add the minced garlic. Continue to sauté for about a minute more.
  3. Next sprinkle with flour. Stir and coat the vegetables until the flour is cooked, about another minute. Now it’s time to add the sherry. Stir it thru and scrape up all of the little bits off the bottom of the pan. When you’ve cooked out the wine, add the chicken stock and water. Increase the heat to high and bring to a boil, stirring. The mixture will begin to thicken.
  4. Add the pasta and continue to stir it while it cooks. This will keep it from sticking. Cook the pasta according to the required cooking time on the package. The last two minutes of pasta cooking time, add the cheese and half & half. Continue stirring until the cheese is melted, the cream is stirred thru and the pasta is cooked.

If you enjoy this recipe, please check out my blog, Bowl Me Over! You can also connect with me at on Facebook, Pinterest, Instagram, Twitter and YouTube.
More posts you might like:

Cheesy Broccoli Casserole:
A casserole dish with a spoonful of broccoli and melted cheese.
Banana Bread with  whipped honey butter
A loaf of banana bread on a plate.

Hi there!

I’m Becky, a former elementary school teacher turned certified child development therapist and blogger. I work at home with my husband and together we are raising (and partially homeschooling) our four children in the Carolinas. I love diet coke, ice cream, and spending time with my family.

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4 Comments

  1. Thank you very much for the opportunity to guest post on your site Becky! I hope your readers really enjoy this yummy soup! Thank you again and have a great rest of the week!