Thursday, May 28, 2015

Chicken Tetrazzini


This is a new recipe that I tried out a few months ago, and oh, it is delicious! You have to try it to know what I mean. We loved it!

Print Recipe

Chicken Tetrazzini

Course: Main Course
Prep Time: 35 Min
Cook Time: 25 Min
Total Time: 1 Hr
Serves: 6

Ingredients

  • 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

Directions

  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.

  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.

  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.

  4. Bake, uncovered, 25-30 minutes or until golden brown. Let stand 10 minutes before serving. Yield: 6 servings.



I doubled the recipe, also dividing each recipe into two 8x8 inch pans -  which made enough for four meals. We enjoyed one the day I made it, and put the others in the freezer. I gave one to our daughter to use as she was recovering from being a kidney donor for her niece (our granddaughter). Amy just served it to her family last week, and texted me that same night saying how much they loved the recipe! Such fun to try a new recipe which turns out to be so good, and also a double blessing to be able to share it with others.

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