HALF OF 2 1 4 RECIPES

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2-FOR-1 CHICKEN TETRAZZINI RECIPE: HOW TO MAKE IT



2-for-1 Chicken Tetrazzini Recipe: How to Make It image

A good friend shared a version of this recipe with me 35 years ago. I pay it forward by bringing the second casserole to friends when they are unable to cook. —Helen McPhee, Savoy, Illinois

Provided by Taste of Home

Categories     Dinner

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 2 casseroles (4 servings each).

Number Of Ingredients 12

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

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add the broth, half-and-half and whipping cream. Bring to a boil; cook and stir until thickened, about 2 minutes. , Remove from the heat. Stir in the chicken, mushrooms and pimientos. Drain spaghetti; add to the chicken mixture and toss to coat., Transfer to 2 greased 11x7-in. baking dishes. Sprinkle with cheese. Cover and freeze 1 casserole for up to 2 months. Bake the second casserole, uncovered, at 350° until heated through, 20-25 minutes. , To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 30 minutes. Uncover; bake until heated through, 15-20 minutes more. Stir before serving.

Nutrition Facts : Calories 576 calories, FatContent 30g fat (17g saturated fat), CholesterolContent 144mg cholesterol, SodiumContent 814mg sodium, CarbohydrateContent 41g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 31g protein.

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