Chicken Tetrazzini

Christine Mel

By
@ViaDolarosa

I've baked this recipe for over 30 years. It comes from a recipe book from the 1950's. I changed a few things to make it lower fat and calories.


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Comments:

Serves:

8

Prep:

20 Min

Cook:

20 Min

Method:

Bake

Ingredients

8 oz
linguine or fettucini
1 small
onion, minced
2 Tbsp
margarine
2 Tbsp
flour
1 tsp
chicken bouillon
1 tsp
salt
1 tsp
dry mustand
1/2 tsp
pepper
1 can(s)
(12oz) non-fat evaporated milk
1 1/2 c
water
1 oz
pimentos, minced
3 c
chicken, cooked, chopped
1/4 lb
sharp cheddar cheese, shredded
1/4 c
parmesan cheese

Directions Step-By-Step

1
Cook pasta, drain and place in a 9x13 inch baking dish.
2
Saute onion in butter until soft in a large saucepan. Remove from heat; blend in flour, bouillon, salt, dry mustard and pepper.
3
Place pan on med. high heat and slowly stir in evap. milk and water. Cook, stirring until thickened and the sauce boils for 1 minute. Turn off heat and add pimentos.
4
Mix 2 cups of the sauce with the drained spaghetti in the baking dish, making a well in the center to hold the chicken. Combine chicken with remaining sauce; spoon into speghetti; sprinkle cheeses on top.
5
Bake 450 degrees for 20 minutes. The recipe calls for a can of mushrooms. If you use the mushrooms, include the liquid from the can and reduce the amount of water by that much. Sometimes I add a bag of frozen peas to make it a one-dish supper! I increase the cooking time by 10 minutes.

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Low Fat
Other Tag: Healthy