Description
A classic, creamy chicken tetrazzini bake. This recipe offers old-school comfort.
Ingredients
Scale
- 8 ounces spaghetti, uncooked
- 2 tablespoons butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup sliced mushrooms
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1/2 cup grated Parmesan cheese
- 1/4 cup dry sherry (optional)
- 2 cups cooked chicken, shredded
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- 2 tablespoons melted butter
Instructions
- Cook spaghetti according to package directions. Drain and set aside.
- Melt 2 tablespoons butter in a large skillet. Sauté onion, celery, and mushrooms until softened.
- Stir in flour. Cook for 1 minute.
- Gradually whisk in chicken broth and milk. Cook, stirring constantly, until thickened.
- Stir in Parmesan cheese and sherry (if using).
- Add cooked chicken and spaghetti to the sauce. Season with salt and pepper.
- Pour mixture into a greased baking dish.
- Combine breadcrumbs and melted butter. Sprinkle over the top.
- Bake at 350°F (175°C) for 20-25 minutes, or until golden brown and bubbly.
Notes
- Feel free to substitute other vegetables like peas or carrots.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg