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Chicken Tetrazzini

Chicken Tetrazzini
"This is my revised version of a recipe a friend shared with me 35 years ago," writes Helen McPhee of Savoy, Illinois. "It's nice to give to friends who are unable to cook."
6-8 ServingsPrep: 30 min. Bake: 20 min.

Ingredients

  • 1 package (12 ounces) spaghetti
  • 1/3 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 can (14-1/2 ounces) chicken broth
  • 1-1/2 cups half-and-half cream
  • 1 cup heavy whipping cream
  • 4 cups cubed cooked chicken
  • 3 cans (4 ounces each) mushroom stems and pieces, drained
  • 1 jar (4 ounces) sliced pimientos, drained
  • 1/2 cup grated Parmesan cheese

Directions

  • Cook spaghetti according to package directions. Meanwhile, in a Dutch
  • oven, melt butter. Stir in the flour, salt and pepper until smooth.
  • Gradually add the broth, half-and-half and whipping cream. Bring to
  • a boil; cook and stir for 2 minutes or until thickened.
  • Remove from the heat. Stir in the chicken, mushrooms and pimientos.
  • Drain spaghetti; add to the chicken mixture and toss to coat.
  • Transfer to two greased 11-in. x 7-in. baking dishes. Sprinkle with
  • cheese. Cover and freeze one casserole for up to 2 months. Bake the
  • second casserole, uncovered, at 350° for 20-25 minutes or until
  • heated through.
  • To use frozen casserole: Thaw in the refrigerator overnight. Cover
© Taste of Home 2013

2 of 2

Chicken Tetrazzini (continued)

Directions (continued)

  • and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes
  • longer or until heated through. Stir before serving. Yield: 2
  • casseroles (3-4 servings each).
To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through. Stir before serving.
Nutrition Facts: 1 serving (1 cup) equals 572 calories, 31 g fat (17 g saturated fat), 150 mg cholesterol, 746 mg sodium, 40 g carbohydrate, 2 g fiber, 31 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013