Chicken Cheddar Tetrazzini

6 - 8
Servings
15m
Prep Time
1.75h
Cook Time
2h
Ready In


"Makes for a great casserole entree - a family and crowd pleaser."

Original recipe yields 6 - 8 servings
OK

Nutritional

  • Serving Size: 1 (520.7 g)
  • Calories 734.9
  • Total Fat - 30.8 g
  • Saturated Fat - 16 g
  • Cholesterol - 645.9 mg
  • Sodium - 1919 mg
  • Total Carbohydrate - 41.6 g
  • Dietary Fiber - 1.6 g
  • Sugars - 1.6 g
  • Protein - 73.9 g
  • Calcium - 570.3 mg
  • Iron - 8.6 mg
  • Vitamin C - 29.8 mg
  • Thiamin - 0.4 mg

Step 1

Place chicken in a Dutch oven, and cover with water. Add 1 teaspoon salt and 1 teaspoon black pepper, and bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Remove chicken from broth, reserving broth. Cool chicken to touch. Bone and shred chicken. (You can do this step ahead the day before).

Step 2

Add enough water to reserved broth to measure 3 quarts. Bring to a boil. Cook spaghetti in broth according to package directions. Drain and set aside.

Step 3

Cook bell pepper, mushrooms, and onion in butter in Dutch oven over medium heat, stirring constantly, until tender. Add flour and next 4 ingredients; stir until smooth. Cook, stirring constantly, 1 minute. Gradually stir in half-and-half, and cook until thickened. Add 3/4 cup Cheddar cheese, stirring until cheese melts. Add shredded chicken, mushroom soup, 1/2 cup Parmesan cheese, sherry, and pimiento; stir well.

Step 4

Combine chicken mixture and spaghetti, tossing gently. Spread in a greased 9 x 13 inch baking dish.

Step 5

Bake uncovered, at 350-degrees F for 20 - 25 minutes or until thoroughly heated. Combine remaining Parmesan cheese and paprika. Sprinkle remaining Cheddar cheese in diagonal rows across top of casserole. Repeat procedure with almonds and Parmesan mixture.

Step 6

Bake 5 more minutes or until Cheddar melts.

Tips & Variations


No special items needed.

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