Do-over Chicken Tetrazzini
From mountainmama 15 years ago
- 37 minutes to make
- Serves 6
Very yummy! We love mushrooms, however, I added onions and garlic and it was awesome! Great for leftovers!
Ingredients
- 1/2 lb. (8 oz.) spaghetti, uncooked shopping list
- 1 lb. boneless skinless chicken breasts, cubed shopping list
- 1 medium red pepper, chopped shopping list
- 2 cups sliced fresh mushrooms shopping list
- 4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed shopping list
- 1/4 cup flour shopping list
- 1 can (14 oz.) chicken broth shopping list
- 3 Tbsp. grated parmesan cheese, divided shopping list
- 1/2 cup shredded mozzarella cheese shopping list
How to make it
- PREHEAT oven to 350°F. Cook pasta as directed on package. Meanwhile, spray large nonstick skillet with cooking spray. Add chicken, peppers and mushrooms; cook and stir 5 min. or until chicken is no longer pink. Remove from skillet; set aside.
- PLACE cream cheese, flour and broth in skillet. Cook and stir with wire whisk until boiling. Reduce heat to medium-low; simmer 5 min., stirring frequently.
- DRAIN pasta; return to saucepan. Add cream cheese mixture, chicken mixture and 2 Tbsp. of the Parmesan cheese; mix well. Spoon into 2-qt. round casserole dish; cover with foil. Bake 25 min. Top with mozzarella and remaining 1 Tbsp. Parmesan cheese; continue baking, uncovered, 2 min. or until mozzarella cheese is melted.
People Who Like This Dish 2
- cinnamongal Mequon, WI
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The Rating
Reviewed by 12 people-
I am making this for dinner tonight, I can't wait it looks delish.
jabec
in Kingston loved it
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" It was excellent "