Tuesday, April 16, 2013

Day 157 - Chicken Tetrazzini

Chicken Tetrazzini, broccoli, strawberries

The first recipe I made from my rotisserie chicken this week was Chicken Tetrazzini.  This is one of those old-school recipes that I remember my grandmother making...or something like it.  My recipe is taken from a Southern Living version, but I cut mine in half and add some ingredients.

This is a really rich dish, so even an 8x8 casserole will feed several people.  Serve it with a giant green salad to balance things out.  For lunch, I had it with broccoli and strawberries.

Chicken Tetrazzini

1/4 c. butter
1/4 c. flour
2 c. milk
1 c. white wine
1 c. shredded cheddar cheese, divided
4 oz jar pimento
6 oz can mushrooms, drained
1/2 c. slivered almonds
1 T chicken bouillon
1 t black pepper
8 oz spaghetti, cooked
1 1/2 cups cooked and chopped chicken

Melt butter in a non-stick skillet over medium heat.  Whisk in flour until smooth, and then gently whisk in milk and wine.  When mixture begins to thicken, add in 1/2 cup of cheese cheese, all pimento, mushrooms, almonds, bouillon, and black pepper.  Cook until heated through.  Fold in cooked pasta and chicken.   Pour into a well greased 8x8 casserole dish.  Sprinkle cheese on top, and bake at 350F for 30 minutes.  Let cool 10 minutes before serving.

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  1. Great tips - looking forward to the rest of the lunches! I assume you mean 1/2 c white wine and not 12 c?? :)

    1. Good catch, Jess! I meant one cup of wine. However, I have no problem if you've already bought 12 cups with your enjoying those 11 extra cups as is. :)