Chicken Tetrazzini

This classic comfort meal is switched up with some green beans in the mix!

I know it's totally the wrong way to make tetrazzini, but I don't make mine with mushrooms. If you want it the right way, you can sweat the mushrooms with the shallots. I don't hate mushrooms - I just don't go out of my way to eat them, especially not in large pieces. This tetrazzini is also a little different because it has green beans mixed in...which I actually love. No need to worry about making a side, the veggie is already in the dish!

(Print)
What you need:

• 4 Tbsp. butter
• 2 shallots, minced
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 1/2 cup milk
• 2 cups fresh or frozen French-style green beans
• 4 cups cooked chicken, shredded or chopped
• Salt and pepper, to taste
• 3/4 lb. thin spaghetti
• 1/4 cup chopped fresh parsley
• 1 cup shredded Parmesan cheese

Directions:

1. Melt butter in a large saucepan over medium heat. Add shallots and cook until softened.
2. Meanwhile, bring a pot of salted water to a boil and cook pasta according to package directions. Drain.
3. Add flour to shallots and stir for 1 minute. Then add broth and milk. Stir until smooth and let thicken.
4. Add chicken and green beans. Stir and season with salt and pepper.
5. Add pasta to sauce and chicken. Then mix in parsley.
6. Add half of the pasta mixture to a greased 9x13-inch casserole dish. Top with half the cheese. Repeat layers.
7. Bake in a preheated 350-degree oven for 30 minutes or until top is bubbly and hot.

Recipe from 101 One Dish Dinners cookbook

I posted a full review of 101 One Dish Dinners cookbook late last year. It was a really wonderful cookbook that I highly recommend. Another recipe for Chicken Tetrazzini I want to test out can be found on Meg's Everyday Indulgence.

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