JAZZED UP MINT CHOCOLATE CHIP SHAKE½ c. milk1 quart good quality ice cream¼ t. peppermint…
Creamy Chicken Tetrazzini
| Creamy Chicken Tetrazzini | Print |
Recipe By: Alice Morrow
Creamy Chicken Tetrazzini
Ingredients
- 1 (3-4 lb.) fryer
- 1 t. salt
- 1 t. pepper
- 1 (8-oz.) pkg. spaghetti
- 1 large green bell pepper, chopped
- 1 (8-oz.) carton sliced mushrooms
- 1 large onion, chopped
- ¼ c. olive oil
- ¼ c. flour
- ½ t. salt
- ½ t. garlic powder
- ½ t. poultry seasoning
- ½ t. pepper
- 1 c. half and half, can be fat-free
- 2 c. shredded sharp cheddar cheese, divided
- 1 (10-3/4 oz) can cream of mushroom soup
- ¾ c. freshly grated parmesan cheese, divided
- ¼ c. sherry
- 1 (4-oz.) jar sliced pimiento, drained
- 1 t. paprika
- ¾ c. sliced almonds, toasted
Instructions
- Place fryer in Dutch oven, and cover with water, 1 t. salt and 1 t. pepper. Bring to boil, simmer 1 hour or until tender. Remove chicken from broth, saving broth. Debone chicken when cool and coarsely shred the chicken, set aside.
- To reserved broth, add enough water to make 3 quarts of liquid. Bring to boil and cook spaghetti, drain and set aside.
- In Dutch oven, heat olive oil, sauté bell pepper, onions and mushrooms. Add flour and next 4 ingredients. Stir until smooth. Cook 1 minute, stirring constantly.
- Gradually stir in milk and cook until thick, stirring gently.
- Add ¾ c. cheddar, stir until melts.
- Add shredded chicken, soup, ½ c. parmesan, sherry and pimiento. Stir well.
- Combine chicken mixture with spaghetti, tossing gently.
- Spread mixture into greased 13x9x2” baking dish. Bake uncovered 350 for 20-25 minutes or thoroughly heated.
- Combine remaining ¼ c. parmesan and paprika, mix well.
- Sprinkle remaining 1 ¼ c. cheddar in diagonal rows across top of casserole. Repeat with sliced almonds and parmesan/paprika mixture. Bake another 5 minutes or until cheese melts.
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