|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.
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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