Chicken Tettrazzini



1-4 lb. chicken

1 tsp. salt

1/2 lb. sliced mushrooms or 2 small cans sliced mushrooms

1 green pepper

1 small jar pimientos

3 tbsp. flour

2 c. chicken broth

1 c. heavy cream

2 tbsp. sherry

1/2 lb. spaghettini

1/2 c. grated Parmesan cheese

6 tbsp. butter


Step 1

Cover cleaned chicken with hot water, add salt, and simmer until tender.

Step 2

Cool chicken in broth and then shred from bones.

Step 3

Sauté mushrooms and green pepper in 3 tbsp. butter for 2 or 3 minutes.

Step 4

Cook spaghettini in boiling water (salted) for about 5 minutes. Strain thoroughly under running water in colander and drain well.

Step 5

Melt 3 tbsp. butter, blend in flour, and add broth, cooking and stirring until mixture is smooth and thick.

Step 6

Divide sauce, add chicken to one part, and spaghettini, mushrooms, and peppers to the other part.

Step 7

Place the spaghettini mix in a baking dish. Make a well in the center and add the chicken mixture.

Step 8

Sprinkle grated Parmesan cheese over all and bake at 350 degrees until brown.

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