More Great Recipes: Main Dish | Pasta | Poultry

Chicken Tetrazzini

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Member since 2006

Serves | Prep Time | Cook Time


1 package (12 ounces) spaghetti
1/3 cup butter, cubed
1/3 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon white pepper
1 can (14-1/2 ounces) chicken broth
1-1/2 cups half-and-half cream
1 cup heavy whipping cream
4 cups cubed cooked chicken
3 cans (4 ounces each) mushroom stems and pieces, drained
1 jar (4 ounces) sliced pimientos, drained
1/2 cup grated Parmesan cheese

Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, melt butter.

Stir in flour, salt and pepper until smooth. Gradually add the broth, half-and-half and whipping cream.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from the heat.

Stir in the chicken, mushrooms and pimientos. Drain spaghetti; add to the chicken mixture and toss to coat.

Transfer to a greased 9 x 13 baking dishes. Sprinkle with Parmesan cheese.

Cover and bake at 350° for 30-35 minutes.

Pairs Well With


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