Taste of Home
Mom’s Chicken Tetrazzini
TOTAL TIME: Prep: 35 min. Bake: 25 min. + standing
YIELD: 6 servings.
Rotisserie chicken turns this baked spaghetti into a warm, cozy meal our family craves. If we have leftover turkey, we use that, too. —Jennifer Petrino, Newnan, Georgia
Ingredients
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8 ounces uncooked spaghetti
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2 teaspoons plus 3 tablespoons butter, divided
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8 bacon strips, chopped
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2 cups sliced fresh mushrooms
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1 small onion, chopped
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1 small green pepper, chopped
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1/3 cup all-purpose flour
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1/4 teaspoon salt
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1/4 teaspoon pepper
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3 cups chicken broth
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3 cups coarsely shredded rotisserie chicken
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2 cups frozen peas (about 8 ounces)
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1 jar (4 ounces) diced pimientos, drained
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1/2 cup grated Romano or Parmesan cheese
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
Bake, uncovered, 25-30 minutes or until golden brown. Let stand 10 minutes before serving.
Nutrition Facts
1-1/2 cups: 533 calories, 23g fat (10g saturated fat), 107mg cholesterol, 1133mg sodium, 44g carbohydrate (6g sugars, 4g fiber), 38g protein.
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