Chicken Tetrazzini with Cream (Print Version)
Hearty, creamy chicken tetrazzini topped with Parmesan—ideal for cozy dinners.
# Ingredients:
→ Main Ingredients
01 -
12 ounces spaghetti
02 -
1/3 cup butter, cubed
03 -
1/3 cup all-purpose flour
04 -
3/4 teaspoon salt
05 -
1/4 teaspoon white pepper
06 -
14.5 ounces chicken broth
07 -
1.5 cups half-and-half cream
08 -
1 cup heavy whipping cream
09 -
4 cups cubed cooked chicken
10 -
12 ounces canned mushroom stems and pieces, drained
11 -
4 ounces sliced pimientos, drained
12 -
1/2 cup grated Parmesan cheese
# Instructions:
01 -
Cook spaghetti according to package directions. Drain and set aside.
02 -
In a Dutch oven, melt butter over medium heat. Stir in flour, salt, and white pepper until smooth. Gradually add chicken broth, half-and-half, and heavy whipping cream. Bring to a boil; cook and stir until thickened, about 2 minutes.
03 -
Remove the cream sauce from heat. Stir in cooked chicken, drained mushrooms, and drained pimientos. Add cooked spaghetti to the mixture and toss to coat evenly.
04 -
Divide the mixture evenly into two greased 11x7-inch baking dishes. Sprinkle each casserole with grated Parmesan cheese.
05 -
For immediate serving, bake one casserole uncovered at 350°F for 20-25 minutes, or until heated through. To freeze the second casserole, cover and store in the freezer for up to 2 months.
06 -
To reheat a frozen casserole, thaw it in the refrigerator overnight. Cover and bake at 350°F for 30 minutes. Uncover and bake for an additional 15-20 minutes, or until heated through. Stir before serving.
# Notes:
01 -
Prepare the frozen casserole in advance for a quick meal option.