BAKED CHICKEN TETRAZZINI

Baked Chicken Tetrazzini image

A classic Parmesan and white wine sauce over chicken and noodles and baked in a casserole. Great for leftover chicken.

Provided by JAMiller

Time 55m

Yield 8

Number Of Ingredients 14

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Ingredients

1 (16 ounce) package spaghetti
1 tablespoon oil
1 (8 ounce) package sliced fresh mushrooms
½ cup chopped red bell pepper
3 cups chopped cooked chicken
¼ cup salted butter
¼ cup all-purpose flour
¾ teaspoon salt
¼ teaspoon garlic powder
⅛ teaspoon ground black pepper
2 ½ cups milk
2 cubes chicken bouillon
⅓ cup white cooking wine
⅔ cup grated Parmesan cheese

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Meanwhile, warm oil in a large frying pan over medium heat. Add mushrooms and bell peppers; saute until tender, 3 to 4 minutes. Add cooked chicken and heat until warmed through, about 3 minutes. Transfer to a plate.
Melt butter in the same frying pan over medium-low heat. Whisk in flour, salt, garlic powder, and pepper; stir until the mixture becomes paste-like and light golden brown, about 3 minutes. Add milk and bouillon cubes and whisk until sauce becomes slightly thick, about 5 minutes. Add wine and 1/2 cup Parmesan cheese; blend well. Add chicken mixture and spaghetti and stir until well blended. Transfer the mixture to the prepared casserole dish and sprinkle remaining Parmesan on top.
Cover and bake in the preheated oven for 15 minutes. Remove cover and bake until heated through and bubbly, 5 to 10 minutes longer.

Nutrition Facts : Calories 490.1 calories, Carbohydrate 50.8 g, Cholesterol 68.3 mg, Fat 18.5 g, Fiber 2.4 g, Protein 27 g, SaturatedFat 8.1 g, Sodium 721 mg, Sugar 6.1 g