Mom's Chicken Tetrazzini

Photo by Nicole S.

PREP TIME

35

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

35

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Ingredients

  • 8

    ounces uncooked spaghetti

  • 2

    teaspoons plus 3 tablespoons butter, divided

  • 8

    bacon strips, chopped

  • 1

    small onion, chopped

  • 1/3

    cup flour

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 3

    cups chicken broth

  • 3

    cups coarsely shredded rotisserie chicken

  • 2

    cups frozen peas (about 8 ounces)

  • 1

    jar (4 ounces) diced pimientos, drained

  • 1/2

    cup grated Romano or Parmesan cheese

Directions

• Preheat oven to 375°. Cook spaghetti according to package directions for al dente. Drain; transfer to a greased 13x9 in. baking dish. Add 2 teaspoons butter and toss to coat. • Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add onion to drippings; cook and stir over medium high heat 5-7 minutes or until tender. Remove from pan. • In same pan, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in broth. Bring to a boil, stirring occasionally; cook and stir 3-5 minutes or until slightly thickened. Add chicken, peas, pimientos and onion mixture; heat through, stirring occasionally. Spoon over spaghetti. Sprinkle with bacon and cheese. • Bake, uncovered, 25-30 minutes or until golden brown. Let stand 10 minutes before serving.

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