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Friday, May 21, 2021

Chicken Tetrazzini

Chicken spaghetti with a delicious cheese sauce and extra cheese that is broiled on top!

Chicken tetrazzini is one of my favorite pasta dishes of all time. I wanted to try a slightly different recipe and this one was the first one I had saved in my Pinterest boards. It's extra cheesy and super quick to throw together. Although it is in a baking dish, it's just broiled, so there isn't a long wait time for it to bake and be ready.

What you need:

  • 4 Tbsp. unsalted butter
  • 4 Tbsp. all purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 tsp. thyme
  • Pinch of nutmeg
  • 1 Tbsp. Dijon mustard
  • 3 cups whole milk
  • 1 1/2 cups shredded Parmesan cheese, divided
  • 2 chicken breasts, cooked and diced
  • 1 lb. spaghetti
  • 1 1/2 cups shredded cheddar cheese

Directions:

  1. Cook spaghetti in a large pot of salted boiling water according to box directions. Drain.
  2. In a medium saucepan, melt butter over medium heat and then sprinkle with flour. Cook for 1 minute.
  3. Add salt, pepper, thyme, nutmeg, and Dijon mustard.
  4. Then slowly whisk in milk and cook until it thickens.
  5. Remove from heat and stir in 1 cup Parmesan cheese.
  6. In a large bowl, combine cooked chicken, cooked pasta, and sauce.
  7. Pour into a 9x13-inch baking dish and sprinkle with remaining 1/2 cup Parmesan cheese and all of cheddar.
  8. Place under a broiler until cheese melts.
Recipe from Meg's Everyday Indulgence


Chicken Tetrazzini

Chicken Tetrazzini
Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients

  • 4 Tbsp. unsalted butter
  • 4 Tbsp. all purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 tsp. thyme
  • Pinch of nutmeg
  • 1 Tbsp. Dijon mustard
  • 3 cups whole milk
  • 1 1/2 cups shredded Parmesan cheese, divided
  • 2 chicken breasts, cooked and diced
  • 1 lb. spaghetti
  • 1 1/2 cups shredded cheddar cheese

Instructions

  1. Cook spaghetti in a large pot of salted boiling water according to box directions. Drain.
  2. In a medium saucepan, melt butter over medium heat and then sprinkle with flour. Cook for 1 minute.
  3. Add salt, pepper, thyme, nutmeg, and Dijon mustard.
  4. Then slowly whisk in milk and cook until it thickens.
  5. Remove from heat and stir in 1 cup Parmesan cheese.
  6. In a large bowl, combine cooked chicken, cooked pasta, and sauce.
  7. Pour into a 9x13-inch baking dish and sprinkle with remaining 1/2 cup Parmesan cheese and all of cheddar.
  8. Place under a broiler until cheese melts.

Notes:

Recipe from Meg's Everyday Indulgence

Created using The Recipes Generator

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