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Baked Three Cheese Chicken Tetrazzini Pasta Casserole
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- #113138
Swiss, Cheddar, and Parmesan cheeses make this baked pasta dish a winner. Great way to use up leftover chicken too.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 pound spaghetti or fettuccine
3 tablespoons unsalted butter
1 cup sliced white mushrooms
1 small onion, chopped
1 clove garlic, chopped
1 sweet red bell pepper, cored, seeded and chopped
1/4 cup flour
2 cups chicken broth
1 cup heavy cream
1 cup milk
1 1/2 cup shredded cheese (mix of equal parts Swiss, Cheddar, and Parmesan)
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2 cups cooked diced chicken
directions
Heat oven to 350 degrees F. Coat a 13 X 9 X 2 inch baking dish with cooking spray.
Cook spaghetti following package directions. Drain and rinse with cold water. Set aside.
In a skillet, melt butter. Add mushrooms, onion and garlic. Saute 5 minutes. Add red pepper and sprinkle with flour. Cook, stirring 1 minute. Stir in broth, cream and milk. Simmer 1 minute or until thickened.
Turn off heat, add cheeses. Stir until melted. Add salt, thyme, pepper and chicken. Toss with cooked spaghetti and pour mixture into dish.
Bake 30 minutes or until bubbling. Remove from oven and let stand 10 minutes before serving.
added by
chirag
nutrition data
544 calories, 25 grams fat, 51 grams carbohydrates, 28 grams protein per serving.
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reviews & comments
September 8, 2013
This is a simple recipe that yields very good flavor and a good way to use up leftover cooked chicken (would work with turkey too). I wasn't sure if I was supposed to cover the casserole when baking. I did, only because I was afraid the exposed pasta might get dried out. I liked the combination of the cheeses. The sauce took longer than a minute to thicken (4 cups of liquid is a lot to thicken) but once it did it worked perfectly. Just keep stirring it occasionally until it is noticeably thicker (it won't be thick like gravy but it does thicken nicely).