2-for-1 Chicken Tetrazzini
Total TimePrep: 30 min. Bake: 20 min.
Makes2 casseroles (4 servings each)
- 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
- 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 until thickened, about 2 minutes.
- Remove from the heat. Stir in the chicken, mushrooms and pimientos. Drain spaghetti; add to the chicken mixture and toss to coat.
- Transfer to 2 greased 11x7-in. baking dishes. Sprinkle with cheese. Cover and freeze 1 casserole for up to 2 months. Bake the second casserole, uncovered, at 350° until heated through, 20-25 minutes.
- To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 30 minutes. Uncover; bake until heated through, 15-20 minutes more. Stir before serving.
Nutrition Facts1 cup: 572 calories, 31g fat (17g saturated fat), 150mg cholesterol, 746mg sodium, 40g carbohydrate (4g sugars, 2g fiber), 31g protein.
Sep 18, 2019
super easy and delicious. I was looking for something to use the rest of my rotisserie chicken and decided to try this. A nice change of pace and yummy!
Jun 25, 2018
Delicious and easy. It will definitely join the family favorites.
Apr 26, 2018
This was pretty good but I felt like it needed something. I made the full recipe and froze half of it for later. I omitted the mushrooms and subbed out the pimientos. Instead of pimientos, I cut up some sweet red pepper, then sauteed it with some onion after cooking the chicken. I think I didn't cut up enough though. I used about half a smallish onion, and half of a medium sized red pepper. Next time I'll try adding in other vegetables and see if that helps. I think this recipe could have also benefited from some garlic, maybe sauteed with the peppers and onions. I also think that the amount of chicken could be a little lower, maybe more like 3.5C. After baking the dish, I put it under the broiler for a couple of minutes to crisp up the grated parmesan, which worked out really well. Overall a good recipe, but I'll probably do some tweaks because it felt like it was missing something.
Apr 10, 2017
Really good!! I didn't use the pimientos and added peas and used fresh mushrooms. This dish went over well for our group of friends and was easy to put together!!
Nov 14, 2016
Very good. We left out the pimientos. I cut the recipe in half, I didn't need to freeze any. Rich, and filling. Easy to make.
Oct 1, 2015
This was very good. I added peas and omitted the pimientos. I will definitely make this again. It was creamy and rich.
Apr 1, 2014
This was really good!
Jan 18, 2014
I made this recipe without the pimientos, and added peas to it. I also bought two cooked chickens at the grocery store and used it in this recipe and it was great! I would definitely recommend this recipe. Very good, and the family loved it!!!
Jan 17, 2014
I made this without the pimientos and used fresh mushrooms instead of canned. My kids loved it!
Sep 30, 2013
I made this dish as directed except I did leave out the pimientos. It was wonderful! My husband who isn't much of a pasta person LOVED IT! He went back for seconds and thirds! haha