Chick-Ling Spaghetti Parmesan

Sherry Peyton


Okay, so it's chicken tetrazzini in disguise. But its perfect winter comfort food, suiting every taste. With a salad and some great bread, it makes a nice meal. If you like this recipe, see others at my website:

★★★★☆ 2 votes
40 Min
2 Hr


bone-in chicken breast
1/2 lb
2 c
assorted veggies such as onion, celery, mushrooms, corn, peas, green beans, etc
1/3 c
bottled roasted red peppers, chopped
2 Tbsp
2 Tbsp
2 c
1 pinch
1 c
parmesan cheese, grated
1 c
fresh breadcrumbs
3 Tbsp
melted butter
salt and pepper to taste


1Split your breast, salt and pepper and place in a baking dish and into the oven at 400 for one hour. Remove, cool, and debone. Chop up the meat into bite-size pieces
2While the chicken is baking, chop your choice of veggies and steam them until fork tender, but still al dente. Set aside.
3In a sauce pan, melt the 2 tbsp butter, add the flour and whisk until encorporated, and cook one min. Add the milk. Continue heating until bubbling lightly and thickened. Add the nutmeg and the cheese. Cover and set aside.
4Cook the linguine until al dente. Drain into a large bowl. Add the veggies,the roasted peppers the cubed chicken, and then the sauce. Mix well.Adjust salt and pepper as needed. Pour into a greased baking dish and cover with the breadcrumbs. Sprinkle with the melted butter.
5Place in oven for 40 minutes at 325 uncovered until bubbly and the top is browned and crispy.

About this Recipe

Course/Dish: Chicken, Pasta
Hashtags: #Parmesan, #Casserole