chicken tetrazzini
I've baked this recipe for over 30 years. It comes from a recipe book from the 1950's. I changed a few things to make it lower fat and calories.
prep time
20 Min
cook time
20 Min
method
Bake
yield
8 serving(s)
Ingredients
- 8 ounces linguine or fettucini
- 1 small onion, minced
- 2 tablespoons margarine
- 2 tablespoons flour
- 1 teaspoon chicken bouillon
- 1 teaspoon salt
- 1 teaspoon dry mustand
- 1/2 teaspoon pepper
- 1 can (12oz) non-fat evaporated milk
- 1 1/2 cups water
- 1 ounce pimentos, minced
- 3 cups chicken, cooked, chopped
- 1/4 pound sharp cheddar cheese, shredded
- 1/4 cup parmesan cheese
How To Make chicken tetrazzini
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Step 1Cook pasta, drain and place in a 9x13 inch baking dish.
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Step 2Saute onion in butter until soft in a large saucepan. Remove from heat; blend in flour, bouillon, salt, dry mustard and pepper.
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Step 3Place pan on med. high heat and slowly stir in evap. milk and water. Cook, stirring until thickened and the sauce boils for 1 minute. Turn off heat and add pimentos.
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Step 4Mix 2 cups of the sauce with the drained spaghetti in the baking dish, making a well in the center to hold the chicken. Combine chicken with remaining sauce; spoon into speghetti; sprinkle cheeses on top.
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Step 5Bake 450 degrees for 20 minutes. The recipe calls for a can of mushrooms. If you use the mushrooms, include the liquid from the can and reduce the amount of water by that much. Sometimes I add a bag of frozen peas to make it a one-dish supper! I increase the cooking time by 10 minutes.
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