Options:

Include nutrition information?

Chicken Tetrazzini

Created by Cassie on January 18, 2014

1/2 cup Parmesan cheese, grated (divided)
2 cups cooked chicken, cubed
1 can (4 ounces) mushroom stems and pieces, drained (i browned some fresh sliced)
2 to 4 tablespoons sliced pimientos
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/2 cup sliced almonds, toasted
1/4 cup crushed potato chips

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.