Food on the Hill: Chicken Tetrazzini

“Food on the Hill” by Sue York

This week’s recipe:

Chicken Tetrazzini

Photo by Sue York/ladailypost.com

  • 4-6 chicken breasts, cut up and fried in 5 garlic cloves that have been pressed and 1 ½ tablespoons butter & 1 ½ tablespoons olive oil. After frying set aside, reserve any liquid
  • 8 Tablespoons flour
  • 8 Tablespoons butter
  • 4 cups chicken broth or 2 cans of progressive starters (garlic flavor)
  • 1 cup Parmesan cheese
  • 1 small jar pimentos, drained
  • 1/2 pound sliced mushrooms
  • salt and pepper
  • 3/4 of a 16 oz box of thin spaghetti, cook and drained
  • 2 cups mozzarella cheese, grated

Photo by Sue York/ladailypost.com

Mix in the same fry pan you cooked the chicken in (chicken in side dish now) melted butter and flour, cook 1 minute (this is making a roux.)

Photo by Sue York/ladailypost.com

Add chicken broth or progressive starter and heat until thicker. Add pimentos, mushrooms, Parmesan cheese, salt and pepper and 1 cup mozzarella.

Photo by Sue York/ladailypost.com

Spray 9×13 or 9×15 baking pan with Pam. Put 1 1/2 cup of sauce in bottom of pan. Layer ½ of the noodles, 1/2 of the sauce and 1/2 of the chicken, then the last 1/2 of noodles and last of sauce and chicken. Bake uncovered at 350 degrees for 30 minutes. Add 1 cup mozzarella on top and bake for another 15 minutes until well heated.

Chicken Tetrazzini

Photo by Sue York/ladailypost.com

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