Chicken Tetrazzini Casserole
- 2 t veg oil
- 2-3 med to large chicken breasts
- salt and pepper to taste
- 16 oz pkg of spaghetti
- 6 T butter
- 1/2 med onion chopped
- 1 green pepper finely diced
- 1 c sliced mushrooms
- 1/4 c flour
- 1 c half and half
- 2 c chicken broth
- 1/4 c white wine
- 1/2 c shredded parmesan cheese
Preparation time 30mins
Cooking time 50mins
Preheat oven to 425 and grease 9x13 casserole.
Heat the oil in a med skillet over med high heat. Generously salt and pepper the chicken breasts on both sides, then cook until cooked through, about 4-5 min per side. Remove to a plate and set aside.
While the chicken is cooking, heat the water for the pasta and cook for about 1 min less than pkg directions. When cooked, drain and let sit.
Return the pan you cooked the chicken in to the stove on med heat. Add 2 T butter and melt. Add onion and pepper and cook until soft, about 4 min.
Increase the heat to med high and add the mushrooms and cook until golden brown, about 5 min.
In a saucepan, melt the remaining 4 T butter over med low heat. Whisk in the flour until smooth, then stir in the half and half and the chicken broth. Increase the heat to med and cook and stir until thickened, about 10 min then stir in the white wine and mushrooms.
Cube up the cooked chicken and stir into the sauce.
Put the noodles into prepared dish and pour the sauce over the top.
Sprinkle the Parmesan over the top and bake for 20 min or til hot and bubbly. Before serving, sprinkle with paprika if desired.