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Cheesy Chicken Tetrazzini

Holidaycooking's picture
Ingredients
  Chicken breasts 2 , boned, skinned and cut into 1inch pieces
  Butter/Margarine 2 Tablespoon
  Sliced mushrooms 1 1⁄2 Cup (24 tbs)
  Red pepper 1 Small, cut into strips
  Green onions 1⁄2 Cup (8 tbs), sliced
  All purpose flour 1⁄4 Cup (4 tbs)
  Chicken broth 1 1⁄4 Cup (20 tbs)
  Cream/Half and half 1 Cup (16 tbs)
  Dry sherry 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Dried thyme leaves 1⁄4 Teaspoon, crushed
  Tri color rotelle pasta 8 Ounce, cooked until tender and drained (1 Package)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Chopped parsley 2 Tablespoon
  Shredded cheese 1 Cup (16 tbs) (Nokkelost / Jarlsberg)
Directions

In skillet, brown chicken in butter.
Add mushrooms and brown.
Add red pepper and green onions; cook several minutes, stirring occasionally.
Stir in flour and cook several minutes until blended.
Gradually blend in chicken broth, cream and sherry.
Cook, stirring, until thickened and smooth.
Season with salt, pepper and thyme.
Toss sauce with pasta, Parmesan cheese and parsley.
Spoon into 1 1/2-quart baking dish.
Bake at 350°F for 30 minutes.
Top with cheese.
Bake until cheese is melted.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Occasion: 
Christmas
Ingredient: 
Chicken

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