Monday, October 18, 2010

Chicken Tetrazzini

Sometimes my favorite meals are the classic, familiar ones. Such is the case with this dish. It's easy, tasty, and satisfying. I've wanted a good recipe for chicken tetrazzini for a long time, and just got this from a friend of mine who served it to us once at her house. This is a great go-to recipe, and also a great meal to freeze or take to someone.

Chicken Tetrazzini
From Lynn E.

To make ahead: cover and chill. Let stand for 30 minutes, uncover and bake 35 minutes or until thoroughly heated.

I N G R E D I E N T S :

3 T. butter
1 med. onion, chopped
1 green pepper, chopped
1 clove garlic, pressed
3 T. all-purpose flour
2 C milk
7 oz. angel hair pasta
3 C. cooked chicken
1 C. (4-oz) shredded cheddar cheese, divided
1 can cream of mushroom soup (here is a make-your-own substitute, if you prefer)
1/4 C. dry white wine
1 - 4 oz. can sliced mushrooms, drained
1- 2 oz. jar diced pimentos, drained
1/2 C parmesan cheese, grated
2 T. chopped fresh parsley
1 t. salt
1/2 t. pepper

D I R E C T I O N S :

Melt butter in large skillet over medium heat; add onion, bell pepper, and garlic, and saute until tender. Stir in flour - cook, stirring constantly, 1 minute. Gradually stir in milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in pasta, 3/4 C. cheddar cheese, and next 8 ingredients. Spoon into lightly greased 9x12 baking dish.

Bake @ 350 degrees for 20 - 30 minutes; sprinkle with remaining cheddar cheese and bake 5 more minutes.

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