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Chicken Tetrazzini

SUBMITTED BY: Helen McPhee

"'This is my revised version of a recipe a friend shared with me 35 years ago,' writes Helen McPhee of Savoy, Illinois. 'It's nice to give to friends who are unable to cook.'"
RECIPE RATING:
The reviewer gave this recipe 10 stars. This recipe average a 4.1 star rating.
Read Reviews (9)
PREP TIME  30 Min
COOK TIME  20 Min
READY IN  50 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • 1 (12 ounce) package spaghetti
  • 1/3 cup butter or margarine
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 (14.5 ounce) can chicken broth
  • 1 1/2 cups half-and-half cream
  • 1 cup heavy whipping cream
  • 4 cups cubed cooked chicken
  • 3 (4 ounce) cans mushroom stems and pieces, drained
  • 1 (4 ounce) jar sliced pimentos, drained
  • 1/2 cup grated Parmesan cheese

DIRECTIONS

  1. Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, melt butter. Stir in flour, salt and pepper until smooth. Gradually add the broth, half-and-half and whipping cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the chicken, mushrooms and pimientos. Drain spaghetti; add to the chicken mixture and toss to coat.
  2. Transfer to two greased 11-in. x 7-in. x 2-in. baking dishes. Sprinkle with Parmesan cheese. Cover and freeze one casserole for up to 2 months. Bake the second casserole, uncovered, at 350 degrees F for 20-25 minutes or until heated through.

FOOTNOTE

  • To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through. Stir before serving.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 27, 2007 by FlopsieK
This recipe is awesome! My family said it's a "keeper." I made it for alot of people, so I... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on May 24, 2007 by PLWHITING
Bland MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 30, 2007 by dctalktx
This was great! My family loved it. The only thing I left out was the pimentoes because my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 20, 2006 by Rhonda Brock Fuller
YUMMY! The only thing I did was add a little more salt, but that is because I am a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 4, 2008 by twinmom
I didn't have anything but milk, so I used that, and it turned out great. I also added... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2008 by mydogmyles
This is a good recipe, but after making it a few times I have found a few tricks to make it... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 28, 2007 by Sandra
I followed the recipe exactly and we found it to be bland. The taste is not worth the fat... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 9, 2007 by Dee
A little bland for my taste. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 16, 2007 by J. Bill Vidito