CHICKEN TETRAZZINI
I've baked this recipe for over 30 years. It comes from a recipe book from the 1950's. I changed a few things to make it lower fat and calories.
Provided by Christine Chamberlain
Categories Pasta
Time 40m
Number Of Ingredients 14
Steps:
- 1. Cook pasta, drain and place in a 9x13 inch baking dish.
- 2. Saute onion in butter until soft in a large saucepan. Remove from heat; blend in flour, bouillon, salt, dry mustard and pepper.
- 3. Place pan on med. high heat and slowly stir in evap. milk and water. Cook, stirring until thickened and the sauce boils for 1 minute. Turn off heat and add pimentos.
- 4. Mix 2 cups of the sauce with the drained spaghetti in the baking dish, making a well in the center to hold the chicken. Combine chicken with remaining sauce; spoon into speghetti; sprinkle cheeses on top.
- 5. Bake 450 degrees for 20 minutes. The recipe calls for a can of mushrooms. If you use the mushrooms, include the liquid from the can and reduce the amount of water by that much. Sometimes I add a bag of frozen peas to make it a one-dish supper! I increase the cooking time by 10 minutes.
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