"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Three Cheese Chicken Tetrazzini Recipe

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This recipe for Three Cheese Chicken Tetrazzini, by , is from Cheshire MOPS Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ceria Fernandez
Added: Saturday, March 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb spaghetti or fettuccine
3 tbsp. unsalted butter
1 c. sliced mushrooms
1 small onion, chopped
1 clove garlic, chopped
1 sweet red pepper, chopped
1/2 c. flour
2 c. chicken broth
1 c. heavy cream
1 c. milk
1 1/2 c. shredded cheese...a mix of Swiss, cheddar and Parmesan
1/2 tsp. salt
1/2 tsp. thyme
1/4 tsp. black pepper
2 c. cooked diced chicken

Directions:
Directions:
Heat oven to 350F. Coat a 13x9" baking dish with cooking spray. Cook spaghetti according to package directions. Drain and set aside. In a large skillet, melt butter. Add mushrooms, onion and garlic. Saute. Add red pepper and flour, stirring slowly. Add broth, heavy cream and milk, stirring to keep smooth. Simmer until thickened...about a minute. Turn off heat. Add cheeses. Stir until melted. Add rest of ingredients and mix. Toss with cooked spaghetti and pour into prepared dish. Bake at 350F for 25 to 30 minutes or until bubbly.
Makes 8 servings.

 

 

 

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