chicken tetrazini
(2 RATINGS)
A favorite at my table and this makes a large casserole. The sliced almonds on the top are a nice touch. I have made this without and I prefer them. Hope you enjoy as much as my family and friends do.
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Ingredients
- 2 split chicken breast
- 12 oz thin spaghetti
- 1 bunch green onion-sliced
- 1/2 cup celery-chopped
- 1 bell pepper-chopped
- 1 cup sliced mushrooms
- 2 cans cream of mushroom soup
- 1- 4 oz jar pimentos-chopped
- 1 cup medium cheddar-grated
- 1 cup reserved broth to add to soups
- 1/4 cup dry white wine
- 1/4 cup butter
- 1/2 tsp. cayenne (opt.)
- grated parmesian for top
- sliced almonds for top
- 1/2 onion to cook with chicken
- 1 rib celery to cook with chicken
- salt and pepper to taste
How To Make chicken tetrazini
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Step 1Begin by cooking chicken breast with onion and celery low temp. approx. 45 minutes. With lid remaining on pot turn off heat and allow this to sit 30 minutes. I have found chicken is more tender and flavorful if allowed to cool down in the broth. Remove chicken breast to a dish to cool. (Then cut into bite sized pieces.) Reserve 1 cup broth for sauce. While chicken is cooling, sauté bell peppers and onions when beginning to get tender, add mushrooms and pimento. Bring broth to a boil and break the spaghetti into thirds into the broth, cook until al dente’ Add mushroom soup, wine and broth to vegetables, then cheese I add a little cayenne. Add chicken and spaghetti, mix and pour into a large baking dish. Cover top with grated parmesan cheese then sliced almonds. Bake at 350 until bubbly. Serve with Italian bread and Salad.
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