chicken tetrazzini
(1 RATING)
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.
No Image
prep time
30 Min
cook time
25 Min
method
Bake
yield
8 serving(s)
Ingredients
- 4 tablespoons cornstarch
- 2 1/2 cups 1 % milk
- 1 1/2 cups chicken broth, low salt
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 4 cups cubed cooked chicken8
- 16 ounces spaghetti, cooked according to pkg instructions and drained
- 8 ounces mushrooms, fresh
- 4 ounces chopped pimiento or red pepper
- 1/2 cup parmesan cheese
- 4 tablespoons dry white wine or chicken broth
- 4 tablespoons sliced almonds (optional)
How To Make chicken tetrazzini
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Step 1preheat oven to 375F
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Step 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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Step 3Pour chicken mixture into lightly greased 13X9 rectangular casserole dish. Top with almonds. Bake 25 minutes or until mixture bubbles and top is browned.
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