Recipe

Do-over Chicken Tetrazzini Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 1 month ago Very yummy! We love mushrooms, however, I added onions and garlic and it was awesome! Great for leftovers! Prep:25m Cook:37m Servings:6	Mountainmam
	spaghetti chicken pepper mushrooms cream cheese parmesan cheese

Does this look good? Yeah! / Nope

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Ingredients

1/2 lb. (8 oz.) spaghetti, uncooked

1 lb. boneless skinless chicken breasts, cubed

1 medium red pepper, chopped

2 cups sliced fresh mushrooms

4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed

1/4 cup flour

1 can (14 oz.) chicken broth

3 Tbsp. grated parmesan cheese, divided

1/2 cup shredded mozzarella cheese

Directions

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.

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