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Potluck Chicken Tetrazzini Recipe

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This recipe for Potluck Chicken Tetrazzini is from The Wiersch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 purchased roasted chicken
8 oz. dried spaghetti or linguine, broken in half
1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
1 container whole mushrooms, cut in half or quarters if large
3 medium red, orange or yellow sweet peppers, seeded and cut into 1-inch pieces
2 T. butter
1/4 c. all-purpose flour
1/2 tsp. pepper
1 14 oz. can chicken broth
3/4 c. milk
1/2 c. shredded swiss cheese (2 oz.) (OK to use 1 cup if you want it cheesier)
1 T. finely shredded lemon peel
1 1/2 cups cubed sourdough or french bread
1 T. olive oil
Directions:
Directions:
Preheat oven to 350. Remove chicken from bones and cut into chunks (about 3 cups). Cook spaghetti/linguine according to package directions and add asparagus during the last minute of cooking. Drain and return to pain.

Meanwhile in a large skillet, cook mushrooms and pepper in hot butter over medium heat for 8-10 minutes. Stir in flour and pepper until well combined. Add broth and milk all at once and cook, stirring frequently, until thickened and bubbly. Add mushroom mixture, chicken swiss cheese and half of lemon peel to pasta mixture and toss gently to coat. Spoon into large rectangular baking dish.

In a medium bowl, toss together bread cubes, olive oil and remaining lemon peel and spread over pasta mixture. Bake, uncovered, for 15 minutes or until heated through. Let stand for 5 minutes before serving.
Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
Can be made a day in advance but plan to bake longer to heat through (cover top with foil if bread cubes are getting too brown).

If serving a smaller crowd, divide the meal into 2 smaller baking dishes and freeze one for later.

 

 

 

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