BAKED CHICKEN TETRAZZINI

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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

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

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