Creamy Chicken Tetrazzini

CreamyChickenTetrazinni

Every cookbook has its own version of this dish.  Our own favorite through the years was a recipe given to us by Jean McGuire, who was our back door neighbor when we lived near San Antonio in Kirby, Texas, in 1966. This version is also a keeper.  This is a great dish to make when you have leftover rotisserie chicken and pasta.

Creamy Chicken Tetrazzini

3 large chicken breast halves, cooked

1 teaspoon salt

1 teaspoon pepper

about 4 cups cooked spaghetti (half a pound  uncooked)

1 cup sliced fresh mushrooms (may use canned, sliced)

1/2 large green pepper, chopped

1/2 large red pepper, chopped

1 onion, choppped

1/4 cup butter, melted

1/4 cup flour

2 cloves garlic, minced

1 cup half and half

1 can cream of mushroom with roasted garlic soup

2 cups shredded cheddar cheese

1/4 cup sherry

3/4 cup sliced almonds

paprika

Preheat oven to 350 degrees. Cook chicken and pasta and drain. (I use rotisserie chicken and leftover spaghetti noodles when possible, but if you are using raw chicken and uncooked pasta, you can cook those while you assemble and prep the other ingredients.

Spray a large baking dish with cooking spray and set aside.  Shred chicken.  Saute mushrooms, pepper, garlic, and onion in butter in a large sautee pan.  Stir in flour, salt and pepper, stirring constantly.  Cook for one minute, stirring gently. Add shredded chicken, half and half, mushroom soup, cheese, and sherry.  Mix well.  Spoon mixture into prepared baking dish and bake 25 minutes.  Scatter almonds on top and continue baking for 5-10 minutes longerl

 

 

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