Chicken Tetrazzini
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  1. Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, melt butter.
  2. Stir in flour, salt and pepper until smooth. Gradually add the broth, half-and-half and whipping cream.
  3. Bring to a boil; cook and stir for 2 minutes or until thickened.
  4. Remove from the heat.
  5. Stir in the chicken, mushrooms and pimientos. Drain spaghetti; add to the chicken mixture and toss to coat.
  6. Transfer to a greased 9 x 13 baking dishes. Sprinkle with Parmesan cheese.
  7. Cover and bake at 350° for 30-35 minutes.
RECIPE BACKSTORY
From Taste of Home....