chicken tetrazzini
(1)
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)
yield
8 serving(s)
method
Bake
Ingredients For chicken tetrazzini
-
5 lbstewing chicken, cut into large chunks (reserve the stock)
-
8 ozpackage of spaghetti
-
2 stickbutter
-
1 mdgreen pepper (chopped)
-
2 smcans of pimentos (chopped)
-
1 mdonion (chopped finely)
-
1 smcan of mushrooms (drained and sliced)
-
1/2 cflour (sifted)
-
1 ptlight cream
-
1 lbcheddar cheese (grated)
How To Make chicken tetrazzini
-
1Use one quart of the chicken stock and bring to a boil. Add spaghetti and cook until tender. Do not drain.
-
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.
-
3Combine Chicken and Spaghetti and add sauce to this. Season with salt and pepper and then add the pimentos.
-
4Place in a large casserole and sprinkle with the remaining grated cheese.
-
5Bake at 350 degrees F for 30 minutes or until hot throughout.
-
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!
ADVERTISEMENT