Friday, May 6, 2011

Chicken Tetrazzini

I've been on a baked-pasta kick lately. This one is one of our favorites. Just make sure to half the recipe unless you are feeding eight people (or you want to eat the leftovers for three days).

Chicken Tetrazzini
12 oz spaghetti broken in pieces (I use whole grain)
5 TB butter or margarine
6 TB flour
3 cups chicken broth
1 cup light cream or canned milk (or regular milk works)
1 tsp salt, pepper to taste
1 cup fresh or canned mushrooms
5 TB minced green peppers
3 cups cooked, cubed chicken
2 cups shredded cheddar cheese
1/2 cup grated parmesan cheese

Cook spaghetti in boiling salted water until just tender. Do not over cook. Melt butter, blend in flour. Stir broth into flour mixture. Add cream (milk). Cook until mixture thickens and bubbles. Add salt and pepper. Drain spaghetti, mushrooms, green peppers, and cooked chicken. Turn into 9x13 flat casserole dish. Sprinkle with cheddar and then parmesan on top. Bake at 350 for about 30 minutes or until bubbly and the chesses are lightly browned.

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