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Cheesy Chicken Tetrazzini

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The cheesy chicken tetrazzini is a mushroom and chicken bake. Prepared with added veggies like bell peppers, green onions, the chicken tetrazzini is laced with sherry and creamed with half and half. Flavored with thyme and parsley, the chicken tetrazzini is baked with parmesan and nokkelost or jarlsberg cheese to a melty and delicious top.
  Boneless skinless chicken breasts 2 , cut into 1-inch pieces
  Butter/Margarine 2 Tablespoon
  Sliced mushrooms 1 1⁄2 Cup (24 tbs)
  Red bell pepper 1 Small, cut into julienne strips
  Sliced green onions 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Chicken broth 1 3⁄4 Cup (28 tbs)
  Light cream/Half and half 1 Cup (16 tbs)
  Dry sherry 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Dried thyme 1⁄4 Teaspoon, crushed
  Tricolor corkscrew pasta 8 Ounce, cooked, drained (1 Package)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Chopped parsley 2 Tablespoon
  Shredded cheese 4 Ounce (Nokkelost Or Jarlsberg, 1 Cup)

Brown chicken in melted butter in large skillet over medium-high heat.
Add mushrooms; cook and stir until tender.
Add red pepper and green onions; cook several minutes, stirring occasionally.
Stir in flour and cook several minutes over medium heat until blended.
Gradually blend in broth, cream and sherry.
Cook until thickened and smooth, stirring constantly.
Stir in salt, pepper and thyme.
Toss with pasta, Parmesan cheese and parsley.
Spoon into 1 1/2-quart baking dish.
Bake at 350°F 30 minutes.
Top with shredded cheese.
Bake until cheese is melted.

Recipe Summary

Main Dish

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