POTLUCK CHICKEN TETRAZZINI

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Potluck Chicken Tetrazzini image

The original dish was created in 1908 in San Francisco in honor of opera star Luisa Tetrazzini. There is a cooling and standing time of a total of 10 minutes. This was found in Better Homes and Gardens, May 2007 edition. This is so delicious and such great comfort food! Use both red & yellow peppers, they make it taste wonderful!

Provided by Manami

Categories     One Dish Meal

Time 45m

Yield 10 serving(s)

Number Of Ingredients 15

1 store-bought rotisserie-cooked chicken
8 ounces dried spaghetti or 8 ounces linguine, broken in half
12 ounces fresh asparagus, trimmed and cut into 1-inch pieces
8 ounces small whole fresh button mushrooms
3 medium red peppers (or both mixed) or 3 medium yellow sweet peppers, seeded and cut into 1-inch pieces (or both mixed)
2 tablespoons butter
1/4 cup all-purpose flour
1/8 teaspoon black pepper
1 (14 ounce) can chicken broth
3/4 cup milk
1/2 cup shredded swiss cheese (2 oz.)
1 tablespoon finely shredded lemon peel
2 slices sourdough bread, cut into cubes (about 1-1/2 cups)
1 tablespoon olive oil
2 tablespoons snipped fresh parsley

Steps:

  • Preheat oven to 350ºF.
  • Remove meat from chicken; discard bones.
  • Cut chicken pieces in chunks to equal 3 cups.
  • Save remaining chicken for another use.
  • In Dutch oven cook spaghetti according to package directions.
  • Add asparagus the last 1 minute of cooking.
  • Drain.
  • Return to pan.
  • Meanwhile, in large skillet cook mushrooms and sweet peppers in hot butter over medium heat for 8 to 10 minutes or until mushrooms are tender, stirring occasionally.
  • Stir in flour and black pepper until well combined.
  • Add broth and milk all at once.
  • Cook and stir until thickened and bubbly.
  • Add mushroom mixture, chicken pieces, Swiss cheese, and half the lemon peel to pasta mixture in Dutch oven.
  • Toss gently to coat.
  • Spoon pasta mixture into 3-quart rectangular baking dish.
  • In a medium bowl toss together bread cubes, olive oil, and remaining lemon peel.
  • Spread bread cube mixture on pasta mixture.
  • Bake, uncovered, for 15 minutes or until heated through.
  • Let stand for 5 minutes before serving.
  • Sprinkle with parsley before serving.

Nutrition Facts : Calories 367.2, Fat 15.2, SaturatedFat 5.6, Cholesterol 66.3, Sodium 300.5, Carbohydrate 31.8, Fiber 3, Sugar 3.2, Protein 25.6

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