Chicken Tetrazzini With Cheddar Cheese
"Cuisine at Home/Cuisine Tonight"
- Ready In:
- 1hr 20mins
- Ingredients:
- 20
- Serves:
-
8
ingredients
- 1 cup thinly sliced celery
- 1⁄2 cup diced onion
- 4 tablespoons unsalted butter
- 8 ounces button mushrooms, sliced
- 1 cup diced green bell pepper
- 1⁄2 cup all-purpose flour
- 2 cups milk
- 1⁄2 lb shredded sharp cheddar cheese
- 1 (4 ounce) jar pimentos, diced
- 2 tablespoons Worcestershire sauce
- 1 1⁄2 teaspoons kosher salt
- 1 teaspoon red pepper flakes
- 1 teaspoon minced garlic
- 1⁄2 teaspoon black pepper
- 1⁄8 teaspoon ground nutmeg
- 1⁄4 cup dry sherry
- 2 cups diced cooked chicken
- 1 1⁄2 cups slivered almonds, toasted and divided
- 8 ounces spaghetti, cooked and drained
- 3⁄4 cup shredded parmesan cheese
directions
- Preheat oven to 375°; coat a 3 quart baking dish with nonstick cooking spray; set aside.
- Saute celery and onion in butter in a large saucepan, 3 minutes.
- Add in mushrooms and bell pepper; cook 3 minutes.
- Blend in flour; add milk, stirring constantly until thickened.
- Add in cheddar, pimento, Worcestershire, salt, red pepper flakes, garlic, black pepper, and nutmeg; stir to melt cheddar; stir in sherry.
- Add chicken, 3/4 cup almonds, and spaghetti to the saucepan; stir to combine; transfer mixture to prepared baking dish.
- Mix the remaining 3/4 cup almonds with Parmesan cheese; sprinkle over top of spaghetti mixture.
- Bake, uncovered, until bubbly, 15-20 minutes.
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Reviews
-
This was pretty easy to make. I cut the pimiento in half, and the salt and almonds by a third, as it seemed like a lot. I didn't use quite as much celery either, as I didn't have enough. Overall, I think these were good choices. My family liked it.
