Oh Chicken Tetrazzini. Is there any dish my kids slurp down faster than you? Maybe Noodles Mac N Cheese.
This one is an indulgence and it’s not skinnied down. Let’s dive in.
I start with a bag of 2-4c. of cubed and cooked chicken (which I make ahead of time in bulk and freeze for my chicken recipes).
Here’s PJ melting the butter. The boys love to make Chicken Tetrazzini on their cooking nights. This was one of the last pictures of PJ before his first set of braces in April 2013. He is 9 years old and in 3rd grade.
Stir in the flour, S&P, broth, half-and-half, and whipping cream. Get your little brother to cozy in and help you stir. Awwww…
Once the sauce has come to a boil , cook and stir for two minutes. Next, I like to transfer it to a big boil which is easier for stirring. Then I add the cooked spaghetti.
Will added the pimientos. Will loves all things olives.
Now for Daddy’s favorite, mushrooms!
I almost forgot to add the cooked and cubed chicken!
Now it’s all snug in the casserole and ready to bake at 350 degrees for 30 minutes.
**Cough, cough** Note: For most families, this recipe would be enough for two meals…
Chicken Tetrazzini Recipe
1 pkg spaghetti
1/3 c. butter
1/3 c. flour
Kosher S&P to taste
1 can chicken broth (15 oz.)
1-1/2 c. half and half
1 c. heavy whipping cream
4 c. cubed cooked chicken
2 pkg sliced fresh button mushrooms
1 jar pimientos, drained
1/2 c. parmesan cheese (shredded)
Bake at 350 for 30 minutes