Chicken Tetrazzini Recipe

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Chicken Tetrazzini

Cynthia Turley Bennett

By
@CyndyTB

Dan, Caitlyn, Henry and my mother joined us for lunch. I served this with mixed vegetables and garlic bread. It was enjoyed by all. Caitlyn said the almonds added a nice crunch to the dish.


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Serves:

8

Prep:

30 Min

Cook:

25 Min

Method:

Bake

Ingredients

4 Tbsp
cornstarch
2 1/2 c
1 % milk
1 1/2 c
chicken broth, low salt
1 tsp
salt
1 tsp
garlic powder
1/4 tsp
black pepper
4 c
cubed cooked chicken
8 oz
spaghetti, cooked according to pkg instructions and drained
8 oz
mushrooms, fresh
4 oz
chopped pimiento or red pepper
1/2 c
parmesan cheese
4 Tbsp
dry white wine or chicken broth
4 Tbsp
sliced almonds (optional)

Directions Step-By-Step

1
preheat oven to 375F
2
In large sauce pan, over medium heat, combine cornstarch, milk, broth (not including the 4 tablespoons used in place of the wine), salt, garlic powder and pepper. Bring mixture to boil, stirring constantly. Remove from heat and stir in chicken, spaghetti, mushrooms, pimiento (or red peppers), cheese and wine (or broth).
3
Pour chicken mixture into lightly greased 13X9 rectangular casserole dish. Top with almonds. Bake 25 minutes or until mixture bubbles and top is browned.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American