chicken tetrazzini
(1 rating)
My Kentucky girlfriend - which I might add is "my mentor" when it comes to good "ole" homecooked food, gave this awesome recipe to me. I usually make one to eat and freeze one for later, because it does take some time to make. Although, the rewards are at the TOP of the specter.
(1 rating)
yield
8 serving(s)
method
Bake
Ingredients For chicken tetrazzini
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5 lbstewing chicken, cut into large chunks (reserve the stock)
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8 ozpackage of spaghetti
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2 stickbutter
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1 mdgreen pepper (chopped)
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2 smcans of pimentos (chopped)
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1 mdonion (chopped finely)
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1 smcan of mushrooms (drained and sliced)
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1/2 cflour (sifted)
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1 ptlight cream
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1 lbcheddar cheese (grated)
How To Make chicken tetrazzini
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1Use one quart of the chicken stock and bring to a boil. Add spaghetti and cook until tender. Do not drain.
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2Melt butter, add green pepper and onions; cook until tender; add mushrooms. Sprinkle flour over this mixture; add cream and cook until thickened. Stir in ½ of the grated cheese and cook until melted.
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3Combine Chicken and Spaghetti and add sauce to this. Season with salt and pepper and then add the pimentos.
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4Place in a large casserole and sprinkle with the remaining grated cheese.
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5Bake at 350 degrees F for 30 minutes or until hot throughout.
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6NOTE: I use 2 large fryers. This is good to divide into 2 dishes – Freeze one and eat one. This dish takes a little extra time to make but so…..worth it. It is great for company and do aheads!!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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