Belva St. Chicken Tetrazzini |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is a standard Chicken Tetrazinni recipe with a few family tweaks. For the chopped chicken, I use about 1/3 of a 2.5 lb bag of Tyson's chicken tenderloins. Ingredients:
3 -3 1/4 cups chopped frozen chicken tenderloins |
1 1/2 teaspoons salt |
1 1/2 teaspoons pepper |
1 (8 ounce) package dried spaghetti |
1 cup sliced fresh mushrooms |
1 large red pepper, chopped |
1/4 cup butter or 1/4 cup margarine, melted |
1/4 cup all-purpose flour |
1/2 teaspoon garlic salt |
1 cup half-and-half |
2 cups shredded sharp cheddar cheese, divided |
1 (10 3/4 ounce) can cream of mushroom soup, undiluted |
3/4 cup grated parmesan cheese, divided |
1 teaspoon paprika |
Directions:
1. Place frozen chicken tenderloins in pan; add water to cover.
2. Add 1 teaspoon salt and 1 teaspoon pepper, and bring to a boil.
3. Cover, reduce heat, and simmer 1 hour or until chicken is tender.
4. Remove chicken from broth, reserving broth.
5. Let chicken cool to touch. Shred chicken.
6. Add enough water to reserved broth to measure 3 quarts; Bring to a boil.
7. Cook spaghetti in broth according to package directions and drain.
8. Saute sliced musrooms and red pepper in butter over medium-high heat until tender.
9. Add flour, garlic salt, 1/2 teaspoon salt, and 1/2 teaspoon pepper; stir until smooth.
10. Cook 1 minute, stirring constantly.
11. Gradually stir in half-and-half, and cook until mixture is thickened, stirring gently.
12. Add 3/4 cup Cheddar cheese, stirring until cheese melts.
13. Add shredded chicken, mushroom soup, and 1/2 cup Parmesan cheese; stir well.
14. Combine chicken mixture and spaghetti, tossing until combined.
15. Spread mixture in a greased 13x9 inch baking dish.
16. Bake, uncovered, at 350 degrees for 20 to 25 minutes or until thoroughly heated.
17. Combine remaining 1/4 cup Parmesan cheese and 1 teaspoon paprika; stir well.
18. Sprinkle remaining 1 1/4 cups cheddar cheese in diagonal rows across top of casserole.
19. Repeat with parmesan-paprika mix.
20. Bake 5 more minutes or until cheddar cheese melts.
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