Chicken Tetrazzini

  • Prep: 30 minutes
  • Bake: 15 minutes
  • Oven: 350 degrees
  • Cook: 5 minutes
  • Serves: 10 one cup servings

Ingredients

  • 1 purchased roasted chicken (I grilled 4 boneless chicken breasts instead)
  • 8 oz. dry spaghetti or linguine, broken in half
  • 12 oz. fresh asparagus, trimmed and cut in 1” pieces
  • 8 oz. sliced fresh mushrooms
  • 3 red/yellow sweet peppers, seeded and cut into 1” pieces
  • 2 T. butter
  • ¼ c. all purpose flour
  • 1/8 t. ground black pepper
  • 1 14 oz. can chicken broth
  • ¾ c. milk
  • ½ c. shredded Swiss cheese (I used mozzarella!)
  • 1 T. finely shredded lemon peel
  • 2 slices sourdough bread, cut into cubes
  • 1 T. olive oil
  • 2 T. snipped fresh parsley (I skipped this!)

Preparation

  1. Preheat oven to 350 degrees.  Remove meat from chicken, discard bones.  Cut chicken into chunks to equal 3 cups.  Save the remaining chicken for another use.
  2. In a Dutch oven (I used my big pasta pot!) cook spaghetti according to package directions.  Add asparagus the last minute of cooking.  Drain and return to pan.
  3. Meanwhile, in a 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.
  4. Add mushroom mixture, chicken pieces, Swiss cheese and half of the lemon peel to pasta mixture in Dutch oven.  Toss gently to coat.  Spoon pasta mixture into 3 quart rectangular baking dish.
  5. 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.

Better Homes and Gardens, May 2007

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