Creamy Chicken Tetrazzini
 
 
Creamy Chicken Tetrazzini
Recipe By:
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
  1. 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.
  2. To reserved broth, add enough water to make 3 quarts of liquid. Bring to boil and cook spaghetti, drain and set aside.
  3. 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.
  4. Gradually stir in milk and cook until thick, stirring gently.
  5. Add ¾ c. cheddar, stir until melts.
  6. Add shredded chicken, soup, ½ c. parmesan, sherry and pimiento. Stir well.
  7. Combine chicken mixture with spaghetti, tossing gently.
  8. Spread mixture into greased 13x9x2” baking dish. Bake uncovered 350 for 20-25 minutes or thoroughly heated.
  9. Combine remaining ¼ c. parmesan and paprika, mix well.
  10. 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.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/creamy-chicken-tetrazzini/