chicken tetrazzini
My Kentucky girlfriend - which I might add is "my mentor" when it comes to good "ole" homecooked food, gave this awesome recipe to me. I usually make one to eat and freeze one for later, because it does take some time to make. Although, the rewards are at the TOP of the specter.
prep time
cook time
method
Bake
yield
8 serving(s)
Ingredients
- 5 pounds stewing chicken, cut into large chunks (reserve the stock)
- 8 ounces package of spaghetti
- 2 sticks butter
- 1 medium green pepper (chopped)
- 2 small cans of pimentos (chopped)
- 1 medium onion (chopped finely)
- 1 small can of mushrooms (drained and sliced)
- 1/2 cup flour (sifted)
- 1 pint light cream
- 1 pound cheddar cheese (grated)
How To Make chicken tetrazzini
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Step 1Use one quart of the chicken stock and bring to a boil. Add spaghetti and cook until tender. Do not drain.
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Step 2Melt butter, add green pepper and onions; cook until tender; add mushrooms. Sprinkle flour over this mixture; add cream and cook until thickened. Stir in ½ of the grated cheese and cook until melted.
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Step 3Combine Chicken and Spaghetti and add sauce to this. Season with salt and pepper and then add the pimentos.
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Step 4Place in a large casserole and sprinkle with the remaining grated cheese.
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Step 5Bake at 350 degrees F for 30 minutes or until hot throughout.
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Step 6NOTE: I use 2 large fryers. This is good to divide into 2 dishes – Freeze one and eat one. This dish takes a little extra time to make but so…..worth it. It is great for company and do aheads!!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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