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Chicken Casserole

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Chicken Tetrazzini

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.'"

Rate/Review | Read Reviews (18)

Prep Time:
30 Min

Cook Time:
20 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 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

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.
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.

Footnotes

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.