Cheesy Chicken Tetrazzini
Serves: 5
Hosea Feil
1 January 1970
Based on User reviews:
53
Spice
42
Sweetness
47
Sourness
33
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
2 tbsps
Butter1.5 cups
Mushroom (sliced fresh)1 cup
Green Onion (sliced)1 cup
All-Purpose Flour1.75 cups
Chicken Broth1 cup
Light Cream2 tbsps
Sherry (dry)1 tsp
Salt1 tsp
Pepper1 tsp
Dried Thyme (crushed)230 g
Rotelle Pasta (package)1 cup
Grated Parmesan Cheese2 tbsps
Parsley (chopped fresh)Directions:
1
Stir in mushrooms, and brown
2
Preheat oven to 325 degrees F (165 degrees C)
3
Heat butter in a large skillet over medium heat
4
Stir in chicken pieces, and cook to brown
5
Add red pepper and green onion, and cook several minutes, stirring constantly
6
Stir in flour, and cook several minutes, stirring until well blended
7
Gradually stir in chicken broth, cream, and sherry; cook, stirring, until smooth and thickened
8
Season with salt, pepper, and thyme
9
Meanwhile, bring a large pot of lightly salted water to a boil
10
Add pasta, and cook until just tender, about 8 minutes; drain
11
Toss chicken mixture with pasta, Parmesan cheese, and parsley
12
Spoon into a 1 1/2-quart baking dish
13
Bake in a preheated oven for 35 minutes
14
Remove, top with Jarlsberg cheese, and return to oven; bake until cheese is melted