chicken tetrazzini
(1 rating)
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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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(1 rating)
yield
8 serving(s)
prep time
30 Min
cook time
25 Min
method
Bake
Ingredients For chicken tetrazzini
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4 Tbspcornstarch
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2 1/2 c1 % milk
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1 1/2 cchicken broth, low salt
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1 tspsalt
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1 tspgarlic powder
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1/4 tspblack pepper
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4 ccubed cooked chicken8
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16 ozspaghetti, cooked according to pkg instructions and drained
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8 ozmushrooms, fresh
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4 ozchopped pimiento or red pepper
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1/2 cparmesan cheese
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4 Tbspdry white wine or chicken broth
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4 Tbspsliced almonds (optional)
How To Make chicken tetrazzini
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1preheat oven to 375F
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2In 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).
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3Pour chicken mixture into lightly greased 13X9 rectangular casserole dish. Top with almonds. Bake 25 minutes or until mixture bubbles and top is browned.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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