Name: Chicken Tetrazzini
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 12 ounces spaghetti or linguine; 2 cups cooked shredded chicken; ½ cup frozen peas thawed, optional; 2 cups shredded mozzarella cheese , divided; ¼ cup shredded Parmesan cheese; 3 tablespoons butter; 1 small yellow onion diced; ½ pound mushrooms sliced; 4 tablespoons all-purpose flour; 1 ⅓ cups reduced sodium chicken broth; ½ cup white wine or extra chicken broth; 1 ⅓ cups half and half light cream, or whole milk; 1 teaspoon Italian seasoning; 1 teaspoon garlic powder; 8 ounces cream cheese cubed

Instructions

8 steps

Preheat oven to 350°F.

Cook pasta al dente according to package directions.

Meanwhile, melt butter in a sauce pan over medium heat. Add onions and cook until softened. Stir in mushrooms and cook an additional 5 minutes.

5 min

Stir in flour and cook 1 minute. Add broth, wine, cream and seasonings. Stir over medium heat until the mixture comes to a boil.

Add cream cheese and stir until smooth and melted.

Combine pasta, sauce, veggies, cooked chicken and 1 cup of mozzarella cheese.

Spread into a 2qt casserole dish, cover and bake 20 minutes.

20 min

Uncover, top with remaining mozzarella and parmesan. Bake 10-15 minutes more or until casserole is hot and cheese is melted.

10 min

Progress

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Chicken Tetrazzini

Ingredients

Sauce

Instructions

Nutrition

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