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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Potluck Chicken Tetrazzini Recipe

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This recipe for Potluck Chicken Tetrazzini is from The Ruthardt Family Cookbook Project, 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 Chicken8 oz dried spaghetti or linguine
12 oz. fresh Asparagus, trimmed & cut in 1 inch pieces
8 oz small whole fresh mushrooms
3 Red & Yellow Bell Peppers, seeded & cut in 1 inch pieces
2 T Butter
¼ C Flour
⅛ t Black Pepper
1 (14oz) can Chicken Broth
¾ C Milk
½ C Shredded Swiss Cheese
1 T finely Shreded Lemon Peel
2 slices Sourdough bread or French, cut into small cubes
1 T Olive Oil
2 T snipped Fresh Parsley
Directions:
Directions:
1. Preheat oven to 350º, Remove meat from chicken & discard bones. Cut chicken into chunks to equal 3 C. Save remaining chicken for another use.
2. Cook spaghetti as directed. Add asparagus for the last 1 minute of cooking. Drain.
3. In large skillet cook mushrooms & sweet peppers in butter over medium heat for 8-10 mins or until mushrooms are tender, stirring occasionally. Stir in flour & black pepper until well combined. Add broth & milk all at once. Cook & stir thickened & bubbly.
4. Add mushroom mixture, chicken, cheese, & half the lemon peel to pasta mixture. Toss gently to coat. Spoon pasta into a 3 quart rectangular baking dish.
5. In a medium bowl toss together the bread cubes, olive oil & remaining lemon peel. Spread bread mixture on top of pasta. Bake uncovered for 15 mins. or until heated through. Let stand 5 mins before serving. Sprinkle with fresh chopped parsley before serving.
Personal Notes:
Personal Notes:
This is delicious & makes a very pretty presentable dish.

 

 

 

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