Chicken Tetrazzini

This is a favorite and oh so yummy meal.  It is also great if you freeze half of it and eat it later.  Here are the ingredients:

  • 4 boneless chicken breasts cooked and chopped (or canned chicken, I suppose)
  • 6 cups water
  • 1/2 teaspoon salt
  • 1 T olive oil
  • 1 (7 oz) pack spagetti
  • 1 medium green bell pepper, chopped
  • 1/4 cup melted butter
  • 2 1/2 T flour
  • 1 cup milk
  • 1/4 cup dry white wine (or cooking wine)
  • 1 can cream of mushroom soup
  • 1 (4 oz) jar sliced mushrooms, drained
  • 1 (2 oz) jar pimentoes
  • 1/8 teaspoon garlic powder
  • 1/2 cup grated parmesan cheese
  • 3 cups shredded cheddar cheese
  • 1/2 cup sliced almonds, toasted

Cook spagetti noodles in water with salt and olive oil.  Drain well and set aside.   Saute green pepper in butter until tender.  Add flour and stir well.  Stir in milk and next 6 ingredients and 2 cups of the cheese.  Cook over medium heat, stirring constantly, 10 minutes or until throroughly heated.  Add chicken.  Grease (spray) a 13×9 baking dish.  Spread 1/2 spagetti and then 1/2 chicken mixture and layer again.  Bake at 350 degrees for 15-20 minutes.  Sprinkle with remaining 1 cup shredded cheese and toasted almonds and bake an additional 5 minutes.  Let stand 5 minutes.  Serves 6-8.  YUM-O!

Great with a side salad and french bread!  Enjoy


One Response to “Chicken Tetrazzini”

  1. Mandy LeMay Says:

    Sounds good!! I’m going to add this one to the book too! It’s coming along great. Can’t wait to try this one out!

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