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Chicken Tetrazzini Bake Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B9, B12, C, D, P
    MineralsCopper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1/2 c Sliced onions

    2. 3 c Cubed cooked chicken

    3. OR turkey

    4. 1/2 c Chopped fresh parsley

    5. 1/3 c Grated Parmesan cheese

    6. 1 pk Spaghetti (7 oz package)

    7. cooked and drained 1 Jar diced pimiento (2oz jar)

    8. drained draines (4 1/2 oz jar)

    9. 1 Jar sliced mushrooms

    10. 1/4 c Margarine OR butter

    11. 1/2 stick 1/4 c Flour

    12. 1/2 ts Salt

    13. 1/2 ts Ground sage

    14. 1/4 ts Pepper

    15. 2 c Chicken broth

    16. 1 c Milk

    17. 1/2 c Shredded Swiss cheese (2oz)

    Instructions Jump to Ingredients ↑

    1. In large saucepan over medium heat, cook onions in margarine until tender.

    2. Stir in flour, salt, sage and pepper; cook until bubbly.

    3. Stir in broth, milk and mushrooms.

    4. Cook and stir until mixture boils and is slightly thickened.

    5. Stir in remaining ingredients except Swiss cheese.

    6. Spoon into ungreased 12x8-inch (2-quart) baking dish; sprinkle with Swiss cheese.

    7. Bake, uncovered, in preheated 350-degree oven 20 to 30 minutes until hot and bubbly.

    8. If desired, sprinkle with additional chopped fresh parsley.

    9. Makes 6 to 8 servings.

    10. From "Picnics & Potlucks," Classic Cookbooks, June 1992, The Pillsbury Company.

    11. Printed in the June 25, 1992, issue of the Los Angeles Daily News.

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