CHICKEN TETRAZZINI BAKE
Category: Chicken, Pasta
Yield: 6 servings
1/2 c Sliced onions - draines (4.5 oz jar)
1/4 c Margarine OR butter 3 c Cubed cooked chicken
- 1/2 stick - OR turkey
1/4 c Flour 1/2 c Chopped fresh parsley
1/2 ts Salt 1/3 c Grated Parmesan cheese
1/2 ts Ground sage 1 pk Spaghetti (7 oz package)
1/4 ts Pepper - cooked and drained
2 c Chicken broth 1 Jar diced pimiento (2oz jar)
1 c Milk - drained
1 Jar sliced mushrooms 1/2 c Shredded Swiss cheese (2oz)
In large saucepan over medium heat, cook onions in margarine until
tender. Stir in flour, salt, sage and pepper; cook until bubbly. Stir in
broth, milk and mushrooms. Cook and stir until mixture boils and is
slightly thickened. Stir in remaining ingredients except Swiss cheese.
Spoon into ungreased 12x8-inch (2-quart) baking dish; sprinkle with
Bake, uncovered, in preheated 350-degree oven 20 to 30 minutes until hot
and bubbly. If desired, sprinkle with additional chopped fresh parsley.
Makes 6 to 8 servings.
From "Picnics & Potlucks," Classic Cookbooks, June 1992, The Pillsbury
Printed in the June 25, 1992, issue of the Los Angeles Daily News.
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