Delicious Chicken (Or Turkey!) Tetrazzini |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is so simple, so yummy and a great way of using up leftover chicken or turkey-especially over the holidays. It’s slightly different from most recipes as it uses sour cream and cottage cheese, but it works a treat! A firm favourite in my house-especially with my husband, who is not a pasta fan. A real crowd pleaser! Ingredients:
2 chicken bouillon cubes |
2 cups hot water |
1/2 lb thin spaghetti |
2 tablespoons butter |
2 tablespoons flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
cayenne pepper |
1 cup milk |
1 cup sour cream |
1 cup cottage cheese |
2 cups diced cooked chicken |
1 (4 ounce) jar sliced mushrooms |
2 tablespoons chopped parsley |
1/2 cup grated cheddar cheese |
Directions:
1. In a saucepam combine bouillon cubes and hot water.Cook over low heat until cubes dissolve.
2. Boil the spaghetti in the bouillon until cooked. Set aside.
3. In another saucepan melt the butter. Add the flour, salt, pepper and cayenne. Blend thoroughly.
4. Pour in the milk. Add the sour cream, cottage cheese, chicken, mushroom and parsley.
5. Mix thoroughly, and bring to a boil.
6. Add the spaghetti.
7. Pour the mixture into a large baking dish. Top with grated cheese.
8. Bake at 350°F for approx 40 minutes, until top is golden brown.
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