Chicken Tetrazzini

Chicken Tetrazzini

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Cynthia Turley Bennett

By
@CyndyTB

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.

Rating:

★★★★★ 1 vote

Serves:
8
Prep:
30 Min
Cook:
25 Min
Method:
Bake

Ingredients

  • 4 Tbsp
    cornstarch
  • 2 1/2 c
    1 % milk
  • 1 1/2 c
    chicken broth, low salt
  • 1 tsp
    salt
  • 1 tsp
    garlic powder
  • 1/4 tsp
    black pepper
  • 4 c
    cubed cooked chicken8
  • 16 oz
    spaghetti, cooked according to pkg instructions and drained
  • 8 oz
    mushrooms, fresh
  • 4 oz
    chopped pimiento or red pepper
  • 1/2 c
    parmesan cheese
  • 4 Tbsp
    dry white wine or chicken broth
  • 4 Tbsp
    sliced almonds (optional)

How to Make Chicken Tetrazzini

Step-by-Step

  1. preheat oven to 375F
  2. In 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).
  3. Pour chicken mixture into lightly greased 13X9 rectangular casserole dish. Top with almonds. Bake 25 minutes or until mixture bubbles and top is browned.

Printable Recipe Card

About Chicken Tetrazzini

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American



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