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chicken tetrazzni casserole

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

Although this is not the traditional dish- this is how my family likes it- I hope you like it this way too! The kids when small could eat it easier this way.

(1 rating)
yield 6 to 8
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For chicken tetrazzni casserole

  • 3 slice
    bacon, fried and crumbled
  • 1 sm
    red bell pepper , cut into strips
  • 1/2 c
    diced onion
  • 1 c
    frozen peas
  • 1/4 c
    butter
  • 1/4 c
    flour
  • 2 c
    chicken broth
  • 3 oz
    pkg. cream cheese, cut into chunks
  • 1/4 c
    cream
  • 1 Tbsp
    parsley flakes,crushed
  • 1 pinch
    each nutmeg, pepper and salt
  • 1/4 c
    white wine
  • 3 c
    cooked chicken, cubed or rotisserie chicken
  • 1 lb
    box bow tie pasta, cooked and drained
  • 3/4 c
    shredded cheese of choice ,(parmesan is very nice)

How To Make chicken tetrazzni casserole

  • 1
    Heat oven to 350^. Spray a 3 1/2 quart casserole with non-stick cooking spray. Set aside. --- In a large skillet,cook bacon until brown and crisp; add butter, onion and bell pepper, lightly saute in bacon drippings and butter, stir in flour; gradually add the chicken broth. Bring to a boil.Add cream cheese. Cook and stir for about 2 minutes or until thickened.
  • 2
    Remove from heat; stir in the cream, parsley, salt,nutmeg, pepper and wine. Fold in chicken, peas and pasta.
  • 3
    Pour mixture into a greased 3 1/2 quart baking dish; sprinkle with cheese.Bake for 30 minuttes or until cheese has melted and sauce begins to bubble.
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