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Chicken Tetrazzini Bake

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 1/2 cup 31g / 1.1oz Sliced onions

  2. oz Margarine or butter - 1/2

  3. 1/4 cup 15g / 1/2oz Flour

  4. 1/2 teaspoon 2 1/2ml Salt

  5. 1/2 teaspoon 2 1/2ml Ground sage

  6. 1/4 teaspoon 1 1/3ml Pepper

  7. 2 cups 474ml Chicken broth

  8. 1 cup 237ml Milk

  9. 1 Sliced mushrooms - draines (4 1/2 oz jar)

  10. 3 cups 187g / 6.6oz Cubed cooked chicken - or turkey

  11. 1/2 cup 73g / 2.6oz Chopped fresh parsley

  12. 1/3 cup 48g / 1.7oz Grated parmesan cheese

  13. 1 Spaghetti - (7 oz package), cooked and drained

  14. 1 Diced pimiento - (2oz jar), drained

  15. 1/2 cup 73g / 2.6oz Shredded swiss cheese - (2oz)

Instructions Jump to Ingredients ↑

  1. 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 Swiss cheese. 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.

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