Chicken Tetrazzini
Chicken Tetrazzini is a wonderfully easy weeknight dinner that you can put together in no time. This deliciously creamy pasta casserole will be your new favorite!
Serving10 servings
Ingredients
- 16 ounces pasta, linquine
- 6 Tablespoon butter
- 6 Tablespoon flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- dash cayenne pepper
- 2 (14.5) ounce chicken broth, canned
- 1 cup half and half
- 5 boneless, skinless chicken breasts, cooked and shredded
- 1 cup fresh mushrooms, sliced
- 4 ounces pimentos, diced and drained
- ¼ cup fresh parsley, chopped
- ½ cup Parmesan cheese
- ½ cup shredded Mozzarella cheese
Instructions
- Preheat oven to 350 degrees.
- Cook linguine as directed on package. While it cooks, melt butter over medium heat in a large saucepan. When the butter is completely melted, stir in the flour, salt, pepper, and cayenne pepper until mixture is smooth.
- Carefully pour in the broth, stirring as you pour it in. Bring to a boil and cook for 1-2 minutes or until mixture is thickened. Remove saucepan from stove top and stir in half-and-half.
- After pasta is done cooking, drain the water and pour into a large bowl. Add the chicken, mushrooms, pimentos, and parsley. Pour sauce on top and mix until everything is covered in sauce.
- Spray a 9 x 13 inch pan with non-stick cooking spray. Pour noodle and sauce mixture into the pan. Top with Parmesan cheese and mozzarella cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 20 minutes.
- Remove from oven and let cool for at least 10 minutes, serve.
Notes
You can also use cooked turkey in this recipe.
Nutrition
Calories: 262 kcal · Carbohydrates: 8 g · Protein: 17 g · Fat: 18 g · Saturated Fat: 9 g · Trans Fat: 1 g · Cholesterol: 72 mg · Sodium: 745 mg · Potassium: 418 mg · Fiber: 1 g · Sugar: 3 g · Vitamin A: 1049 IU · Vitamin C: 18 mg · Calcium: 130 mg · Iron: 2 mg