Chicken Tetrazzini With Cheddar Cheese |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Cuisine at Home/Cuisine Tonight Ingredients:
1 cup thinly sliced celery |
1/2 cup diced onion |
4 tablespoons unsalted butter |
8 ounces button mushrooms, sliced |
1 cup diced green bell pepper |
1/2 cup all-purpose flour |
2 cups milk |
1/2 lb shredded sharp cheddar cheese |
1 (4 ounce) jar pimentos, diced |
2 tablespoons worcestershire sauce |
1 1/2 teaspoons kosher salt |
1 teaspoon red pepper flakes |
1 teaspoon minced garlic |
1/2 teaspoon black pepper |
1/8 teaspoon ground nutmeg |
1/4 cup dry sherry |
2 cups diced cooked chicken |
1 1/2 cups slivered almonds, toasted and divided |
8 ounces spaghetti, cooked and drained |
3/4 cup shredded parmesan cheese |
Directions:
1. Preheat oven to 375°; coat a 3 quart baking dish with nonstick cooking spray; set aside.
2. Saute celery and onion in butter in a large saucepan, 3 minutes.
3. Add in mushrooms and bell pepper; cook 3 minutes.
4. Blend in flour; add milk, stirring constantly until thickened.
5. Add in cheddar, pimento, Worcestershire, salt, red pepper flakes, garlic, black pepper, and nutmeg; stir to melt cheddar; stir in sherry.
6. Add chicken, 3/4 cup almonds, and spaghetti to the saucepan; stir to combine; transfer mixture to prepared baking dish.
7. Mix the remaining 3/4 cup almonds with Parmesan cheese; sprinkle over top of spaghetti mixture.
8. Bake, uncovered, until bubbly, 15-20 minutes.
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