Chicken Tetrazzini

20m
Prep Time
40m
Cook Time
1h
Ready In

Recipe: #11910

January 18, 2014



"I had to share this here because it is so good!"

Original is 5 servings

Nutritional

  • Serving Size: 1 (458.9 g)
  • Calories 944.3
  • Total Fat - 45.8 g
  • Saturated Fat - 23.4 g
  • Cholesterol - 149.3 mg
  • Sodium - 1678.4 mg
  • Total Carbohydrate - 100.8 g
  • Dietary Fiber - 10 g
  • Sugars - 17.9 g
  • Protein - 35.6 g
  • Calcium - 767.7 mg
  • Iron - 2 mg
  • Vitamin C - 18.5 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Cook the pasta according to package directions.

Step 2

Meanwhile, in a large skillet, saute onion and celery in butter until tender. Add in the minced garlic and cook 1 minute. Stir in the broth, cream and cream cheese. Cook and stir just until cheese is melted. Mix in 1/4 cup Parmesan cheese. Remove from the heat. Stir in the chicken, mushrooms, pimientos, salt and pepper.

Step 3

Drain spaghetti; add to chicken mixture and toss to coat. Transfer to a greased 13-in. x 9-in. baking dish.

Step 4

Bake, uncovered in preheated oven at 350 degrees for 20 minutes. Sprinkle with almonds, remaining 1/4 cup Parmesan cheese and chips. Bake 10-15 minutes longer or until heated through and topping is golden brown.

Tips


No special items needed.

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