Tuesday, December 6, 2011

Chicken Tetrazzini

My other half loves Turkey Tetrazzini, something I had until meeting him neither made or ate.  After several attempts this is what I have come up with.  Since I have never baked a turkey (which I have zero problem admitting!) I decided to try it with chicken breast.  The results are amazing and it is a dish I can easily work in once a month.

Chicken Tetrazzini

1 (16 oz) package uncooked thin spaghetti
1/2 cup butter
1/2 flour
3 cups chicken broth
2 cups half and half
2 1/3 cups fresh grated parmesan cheese (reserve 2/3 cup to the side)
4 cups cook chicken (I usually throw a few in the crockpot and cook during the day)

1. Preheat oven to 350 degrees.  Lightly grease a baking dish.  I have found that the deeper the casserole dish the better it is.
2. Cook and drain spaghetti.
3. Melt butter in a large saucepan over medium heat.  Stir in flour.  Mix in chicken broth and half and half.  Cook and stir until it begins to boil.  Stir in 1 2/3 cup parmesan cheese and remove from heat.
4. Add the cooked chicken and spaghetti.
5. Pour 1/2 of the mixture in your casserole dish.  Sprinkle 1/3 cup cheese over the top.  Pour remaining mixture in the dish and sprinkle the remaining cheese over the top.
6. Bake 1 hour in a preheated oven until the top is slightly browned.

A couple of notes........ Depending on how many people or how long we want to eat it I cut the above in half.  A half feeds two adults and 1 child dinner plus a nice size leftover portion.  Sometimes I add mushrooms and or green peas which gives it a nice color but I didn't have either on hand tonight when I made it.  Feel free to add more cheese between the layers.  I usually just grab a handful and sprinkle.

I promise, it is really good!

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  1. This is fabulous! It is similar to a recipe I used years ago and lost. I added a couple dollops of Worcestershire sauce for a little tang. Thank you for posting this!