Chicken Tetrazzini
Prep time
Cook time
Total time
Baked spaghetti and chicken in a delicious creamy sauce. A family pleaser for sure! A wonderful use of leftover spaghetti or chicken.
Serves: 8
Ingredients
- 1 lb Cooked and drained spaghetti
- 4 Chicken Breasts, cooked and shredded
- 1 to 2 can Condensed Cream of Chicken Soup
- 2¼ cup Vegetable or chicken broth
- ¼ cup Butter
- 1 small White onion, chopped
- 8 oz Shredded Cheese
- 2 tablespoon Flour
- ½ cup Chopped Roasted Red Pepper
- ½ cup Mushrooms
- ½ cup Chopped Green Pepper
Instructions
- Melt butter in medium skillet and saute' onions until translucent (about 5 minutes.) Add flour and mix well, gradually whisk in the chicken broth, continuing to mix. Stir in cream of chicken soup. This should make a nice creamy pourable sauce. If sauce is too thick add a little water or milk to thin. Should be just about gravy thickness.
- In a large mixing bowl stir spaghetti, shredded chicken, ½ the cheese, roasted red peppers and any additional ingredients you may prefer to add. Pour sauce into bowl. Mix well.
- Place spaghetti mixture into a 9"x13" greased baking dish. Sprinkle remaining cheese on top. Bake 350 degrees F. for 30 minutes or until bubbling well and cheese is melted.
- First Bite!
Notes
(1) Cheese - use 8 ounces of your choice. I like to mix several cheeses including a bit of pepper jack for a little heat.
(2) Red pepper, green pepper, mushrooms, all optional according to your preference and taste.
(3) If you don't want to make the roux, use 2 cans of cream of chicken. If you make the roux, you may only need 1 can of cream of chicken.
(2) Red pepper, green pepper, mushrooms, all optional according to your preference and taste.
(3) If you don't want to make the roux, use 2 cans of cream of chicken. If you make the roux, you may only need 1 can of cream of chicken.
Recipe by Pray Cook Blog at https://praycookblog.com/chicken-tetrazzini/