2-for-1 Chicken Tetrazzini
TOTAL TIME: Prep: 30 min. Bake: 20 min.
YIELD: 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
Ingredients
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1 package (12 ounces) spaghetti
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1/3 cup butter, cubed
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1/3 cup all-purpose flour
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3/4 teaspoon salt
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1/4 teaspoon white pepper
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1 can (14-1/2 ounces) chicken broth
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1-1/2 cups half-and-half cream
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1 cup heavy whipping cream
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4 cups cubed cooked chicken
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3 cans (4 ounces each) mushroom stems and pieces, drained
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1 jar (4 ounces) sliced pimientos, drained
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1/2 cup grated Parmesan cheese
Directions
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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.
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2.
Remove from the heat. Stir in the chicken, mushrooms and pimientos. Drain spaghetti; add to the chicken mixture and toss to coat.
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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.
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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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