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2-for-1 Chicken Tetrazzini

Total Time

Prep: 30 min. Bake: 20 min.

Makes

2 casseroles (4 servings each)

A good friend shared a version of this recipe with me 35 years ago. I pay it forward by bringing the second casserole to friends when they are unable to cook. —Helen McPhee, Savoy, Illinois
2-for-1 Chicken Tetrazzini Recipe photo by Taste of Home

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

  1. 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.
  2. Remove from the heat. Stir in the chicken, mushrooms and pimientos. Drain spaghetti; add to the chicken mixture and toss to coat.
  3. 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.
  4. 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 Facts

1 cup: 576 calories, 30g fat (17g saturated fat), 144mg cholesterol, 814mg sodium, 41g carbohydrate (4g sugars, 2g fiber), 31g protein.

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