Cook noodles according to package, drain and set a side. Pre-heat oven to 375 and coat a 9x13 dish with cooking spray.
Heat 1 tbsp of margarine and vinegar in large skillet over medium heat. Add mushrooms, cook until soft, about 5 min, stirring. Remove mushrooms and set aside.
Whisk broth, milk and arrowroot together in sauce pan until smooth. Stir in remaining tbsp of margarine, set over medium heat. Cook, stirring with a wooden spoon until thickened and boiling, about 8 minutes. Stir in thyme, tarragon, salt and pepper. Remove sauce from heat, stir in sour cream.
Combine noodles, chicken, mushrooms, peas and carrots, and sauce together in large bowl. Pour into greased pan, sprinkle with parmesean. Bake approx 20 minutes, until bubbling hot and top is starting to brown.
Originally Submitted
9/3/2010
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