Chicken Tetrazzini

By polledl

Ingredients

• 8 ounces spaghetti (1/2 of 16-ounce box)
• 2 teaspoons butter
• 8 ounces fresh mushrooms, sliced
• 1/4 cup chopped green onions
• 1 (14-ounce) can chicken broth
• 1 cup milk, divided
• 1/4 cup all-purpose flour
• 1/4 cup diced pimientos
• 1/4 cup grated Parmesan cheese, divided
• 1/2 cup sour cream
• 2 cups chopped cooked chicken breast

Details

Servings 8
Preparation time 25mins
Cooking time 60mins

Preparation

Step 1

1Preheat oven to 350°F. Cook pasta according to package directions, omitting salt. Drain the pasta; set aside.
.2Melt butter in large nonstick skillet over medium-high heat. Add sliced mushrooms and chopped green onion. Cook and stir until mushrooms are lightly browned and green onion is tender, about 10 minutes. Add chicken broth and 1⁄2 cup milk to skillet.
.3Pour remaining 1⁄2 cup milk into small jar with a tight-fitting lid; add flour. Shake well. Slowly stir milk mixture into skillet.
.4Bring mixture in skillet to a boil; cook for about 1 minute. Reduce heat to low; stir in pimientos and 2 tablespoons Parmesan. Remove skillet from heat and stir in sour cream until well blended. Add chicken and reserved pasta; mix well.
.5Lightly spray 1 1⁄2-quart casserole with nonstick cooking spray. Transfer chicken mixture to prepared casserole. Sprinkle with the remaining 2 tablespoons Parmesan.
.6Bake casserole until heated through, about 30 to 35 minutes.