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Chicken Tetrazzini Bake

Type: Chicken, Pasta, Poultry
Courses: Main Course
Serves: 6 people

Recipe Ingredients

1/2 cup 31g / 1.1ozSliced onions
1/4 cup 49g / 1.7ozMargarine or butter - 1/2 stick
1/4 cup 15g / 0.5ozFlour
1/2 teaspoon 2.5mlSalt
1/2 teaspoon 2.5mlGround sage
1/4 teaspoon 1.3mlPepper
2 cups 474mlChicken broth
1 cup 237mlMilk
1   Sliced mushrooms - draines (4.5 oz jar)
3 cups 187g / 6.6ozCubed cooked chicken - or turkey
1/2 cup 73g / 2.6ozChopped fresh parsley
1/3 cup 48g / 1.7ozGrated parmesan cheese
1   Spaghetti - (7 oz package), cooked and drained
1   Diced pimiento - (2oz jar), drained
1/2 cup 73g / 2.6ozShredded swiss cheese - (2oz)

Recipe Instructions

In large saucepan over medium heat, cook onions in margarine until tender. Stir in flour, salt, sage and pepper; cook until bubbly. Stir in broth, milk and mushrooms. Cook and stir until mixture boils and is slightly thickened. Stir in remaining ingredients except Swiss cheese. Spoon into ungreased 12x8-inch (2-quart) baking dish; sprinkle with Swiss cheese. Bake, uncovered, in preheated 350-degree oven 20 to 30 minutes until hot and bubbly. If desired, sprinkle with additional chopped fresh parsley. Makes 6 to 8 servings.

Source:
Little Black book

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