Side Pannel
Loaded Chicken Tetrazzini
Loaded Chicken Tetrazzini
- Recipe Submitted by maryjosh on 12/11/2018
Ingredients List
- 8 ounces uncooked spaghetti
- 2 teaspoons plus 3 tablespoons butter, divided
- 8 bacon strips, chopped
- 2 cups sliced fresh mushrooms
- 1 small onion, chopped
- 1 small green pepper, chopped
- 1/3 cup all-purpose 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
Directions
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 mushrooms, onion and green pepper 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 mushroom 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.
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 mushrooms, onion and green pepper 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 mushroom 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.
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