Ingredients: |
Ingredients: 6-8 boneless skinless chicken thighs
1 tsp. salt
1 tsp. pepper
1 8 oz. pkg spaghetti or wide noodles
1 c. fresh mushrooms, sliced
1 large green pepper, chopped
1 small onion, chopped
1/4 c. all purpose flour
1/4 c. melted butter
1/2 tsp. salt ( yes, again)
1/2 tsp. garlic powder
1/2 tsp. poultry seasoning
1/2 tsp. pepper (yes, again)
1 c. half and half
2 c. shredded sharp cheddar cheese
1 10 oz can Cream of Chicken soup
3/4 c. grated parmesan cheese, divided
1/4 c. sherry
1 4 oz. jar sliced pimento, drained
1 tsp. paprika
3/4 c. sliced almonds
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Directions: |
Directions:Place chicken thighs in deep pot, cover with water, add 1 tsp. salt and pepper and bring to a boil. Cover and reduce heat. Simmer for about 1 hour, or until chicken is tender. Remove chicken from broth, reserving broth. Let chicken cool and then remove from bone. Shred chicken into small pieces and set aside.
Add enough water to reserved broth to measure 3 quarts. Bring to a boil and cook spaghetti or wide noodles according to package directions and drain.
Cook mushrooms, green pepper and onion in butter in a deep pan over medium heat, stirring constantly until tender. Add flour and next 4 ingredients, stir until smooth. Cook and stir for an additional 1 minute. Gradually stir in half and half and cook until mixture thickens, stirring gently. Add 3/4 c. cheddar cheese and stir until cheese melts. Add chicken soup, 1/2 c. Parmesan cheese, sherry and pimento, stir well.
To this mixture, add drained pasta, chicken and combine. Top with remaining cheeses, paprika and almonds. Bake at 325 degrees for 30 minutes or until bubbly. |
This recipe for Creamy Chicken Tetrazzini is from