MOM'S CHICKEN TETRAZZINI RECIPE - (4.1/5)

Mom's Chicken Tetrazzini Recipe - (4.1/5) image

Provided by Nicole S

Number Of Ingredients 12

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8 ounces uncooked spaghetti
2 teaspoons plus 3 tablespoons butter, divided
8 bacon strips, chopped
1 small onion, chopped
1/3 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups chicken broth
3 cups coarsely shredded rotisserie chicken
2 cups frozen peas (about 8 ounces)
1 jar (4 ounces) diced pimientos, drained
1/2 cup grated Romano or Parmesan cheese

Steps:

• Preheat oven to 375°. Cook spaghetti according to package directions for al dente. Drain; transfer to a greased 13x9 in. baking dish. Add 2 teaspoons butter and toss to coat. • Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add onion to drippings; cook and stir over medium high heat 5-7 minutes or until tender. Remove from pan. • In same pan, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in broth. Bring to a boil, stirring occasionally; cook and stir 3-5 minutes or until slightly thickened. Add chicken, peas, pimientos and onion mixture; heat through, stirring occasionally. Spoon over spaghetti. Sprinkle with bacon and cheese. • Bake, uncovered, 25-30 minutes or until golden brown. Let stand 10 minutes before serving.