- 8 ounces uncooked spaghetti
- 2 teaspoons plus 3 tablespoons butter, divided
- 8 bacon strips, chopped
- 2 cups sliced fresh mushrooms
- 1 small onion, chopped
- 1 small green pepper, chopped
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups chicken broth
- 3 cups coarsely shredded rotisserie chicken
- 2 cups frozen peas (about 8 ounces)
- 1 jar (4 ounces) diced pimientos, drained
- 1/2 cup grated Romano or Parmesan cheese
- Preheat oven to 375°. Cook spaghetti according to package directions for al dente. Drain; transfer to a greased 13x9-in. baking dish. Add 2 teaspoons butter and toss to coat.
- Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add mushrooms, onion and green pepper to drippings; cook and stir over medium-high heat 5-7 minutes or until tender. Remove from pan.
- In same pan, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in broth. Bring to a boil, stirring occasionally; cook and stir 3-5 minutes or until slightly thickened. Add chicken, peas, pimientos and mushroom mixture; heat through, stirring occasionally. Spoon over spaghetti. Sprinkle with bacon and cheese.
- Bake, uncovered, 25-30 minutes or until golden brown. Let stand 10 minutes before serving. Yield: 6 servings.
Reviews for Mom's Chicken Tetrazzini
"It was ok but way too many peas. They were everywhere!"
"The recipe is easy and delicious. Great dinner for family or friends. I will definitely make it again."
"My family really liked this. The first time I made it, I actually accidentally bought frozen brussel sprouts instead of peas and it tasted good. Next time I used peas. I like the idea of using broccoli instead of peas as they were a bit overwhelming."
"My family loved this. After reading that there was a lack of flavor, I upped the salt and pepper to 1/2 tsp each. I also added 1 1/2 tsp of garlic powder (1/2 TBSP). I tossed the noodles in bacon drippings instead of butter. Lastly, I upped the Parmesan cheese to 1 cup.As suggested by another reviewer, instead of peas, I used broccoli since I had that fresh and don't like peas. I also didn't have fresh mushrooms so used 2 8oz cans of mushrooms (more added salt)."
"Im going to make this all the time. ! Yes needs a tad bit more S&P but thats it !"
"This was simply delicious! First time I made it I followed the directions to a T. Second time I customized it by substituting sweet red pepper for the green and added broccoli, eggplant, and zucchini instead of the peas. Both times amazing!"
"This was good just not one that we loved. It seemed to lack a bit of flavor but I think if you bumped up the amount of salt to at least 1/2 tsp I think that would help. If I make this again I think I may also add in some of the additional bacon drippings in place of the butter added to the spaghetti once it's cooked."
"Great way to use up leftover chicken!"
"I made this for friends and we all loved it! I used thick-style bacon and fried it really crispy. Next time I'll add minced garlic and a little more spaghetti noodles, but this recipe is a keeper!"
"Made this tonight, the family thought it was delicious!"