Recipe: Chicken Tetrazzini

Hi everyone, hope your weekend went well.  Today I wanted to share with you a favorite recipe of ours.  I got it a few years ago, so I can't quite remember where I got it from, although I can guarantee it was not from the internet ;)

It is so easy to make, and even though it contains mushrooms, my kids don't mind them at all, and eat this dish right up.  

Ingredients:

8 ounces spaghetti (half a box of 16 ounce box)
2 tsp butter
8 ounces sliced, fresh mushrooms
1/4 cup chopped green onions
1 (14 ounce) can chicken broth
1 cup milk, divided into 1/2 cups
1/4 cup all purpose flour
1/4 diced pimientos
1/4 cup grated parmesan cheese, divided
1/2 cup sour cream
2 cups chopped cooked chicken breast

Cook chicken in boiling water, for about 20 minutes, until cooked. Let cool, and shred, set aside. Preheat oven to 350 degrees.  Cook spaghetti according to box instructions.  Drain.  Melt butter in skillet over medium-high heat.  Add sliced mushrooms and green onions.  Cook until mushrooms are light brown, and tender.  Add chicken broth and 1/2 cup milk.  In separate sealed container, add the other 1/2 cup milk, and flour, close, and shake until well blended.  Slowly add the flour mixture to the skillet, bring to a boil, and cook for about a minute.  Reduce heat to low, add pimientos, and 2 tbsp parmesan cheese, mix well.  Add sour cream, and mix until dissolved completely, add chicken and cooked pasta, making sure you mix all well.  Transfer to a lightly sprayed casserole, sprinkling remaining parmesan cheese on top.  Bake for 30 minutes.   Sprinkle more parmesan cheese if desired.

Right after the taking out from the oven:

Delish!  Hope you enjoy it as much as we all do.

Have a great week!

Kristel


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