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Three-Cheese Chicken Tetrazzini


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  • 1 lb. spaghetti or fettuccine
  • 3 tbsp. unsalted butter
  • 1 cup sliced white mushrooms
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1 sweet red pepper, cored, seeded &
  • chopped
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 cup milk
  • 1 1/2 cups shredded cheese, ( mix of
  • equal parts Swiss, Cheddar, and
  • Parmesan)
  • 1/2 tsp. salt
  • 1/2 tsp. dried thyme
  • 1/4 tsp. black pepper
  • 2 cups cooked diced chicken


Servings 8


Step 1

Heat oven to 350 degrees. Caot a 13" x 9" x 2" baking dish or casserole with non-stick cooking spray.

Cook spaghetti following package directions. Drain and rinse with cold water. Set aside.

In a large skillet, melt butter over medium-high heat. Add mushrooms, onion and garlic. Saute for 5 minutes. Add red pepper and sprinkle with flour. Cook, stirring for 1 minute. Slowly stir in broth, heavy cram and milk. Simmer for 1 minute, until thickened.

Turn off heat and add cheeses. Stir until melted. Add salt, thyme, black pepper and chicken. Toss with cooked spaghetti and pour mixture into prepared dish.

Bake at 350 degrees for 25 to 30 minutes until bubbling. Remove from oven and let stand for 10 minutes befoe serving.


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