6 chicken breasts (skinless and boneless)
2 sticks celery, chopped
1 carrot, shredded
1 onion
flour
heavy cream
sliced mushrooms
noodles
butter
Parmesan cheese
Romano cheese
4 eggs
garlic
Cajun seasoning
2 tbsp. chicken base

Using a large pan, add 1 quart of water, chicken breasts, 2 tablespoons of chicken base, celery, onion, carrot, garlic and Cajun seasoning to taste; cook until tender. Pan-fry mushrooms in butter; melt 1 tablespoons of flour and stir until smooth. Strain the broth from the cooked chicken, saving the vegetables and chicken. Put 1 pint of the broth in a container and add 1/2 pint of heavy cream. Slowly add the broth and cream mixture to the pan that has the flour and butter; increase the heat to medium (do not boil). Beat 4 egg yolks and add them to the mixture; stir and lower the heat. Slice the chicken.

Put the leftover broth in a baking dish (12 x 21 x 4). Add the noodles, spread the chicken, mushrooms and vegetables over the noodles. Pour the cream sauce over the chicken and noodles. Sprinkle 1/8 pound of Romano cheese, then 1/4 pound of Parmesan cheese. Cover the dish with foil and bake at 325°F for 25 minutes.

Just prior to serving, uncover the dish and put it under the broiler; brown lightly.

When using leftover turkey, do all the steps, except when making the broth, leave chicken out. When assembling the tetrazzini, replace the sliced chicken with the leftover turkey.