Wednesday, November 16, 2011

Chicken Tetrazzini

Tried a new was a toss up on whether or not the kids liked it or not, but it came to that they liked it after they picked out the peppers and mushrooms.  I concluded I would cook it with them still (this is where all of the taste comes from) and will strain out the veggies for them and just add them back into the adults portions.  Overall, I LOVED this recipe!  I found this recipe at


6 oz cooked spaghetti
1-1/2 cups sliced fresh mushrooms
3/4 cup chopped red or green sweet pepper
1/2 cup cold water
1/4 cup all purpose flour
1 12oz can evaporated milk
1 tsp chicken boullion
1/4 tsp black pepper
1/8 tsp salt
1 cup cooked chicken or turkey
1/4 cup shredded parmesan
2 T milk
1 T sliced almonds


In a large covered saucepan cook the mushrooms and sweet pepper in a small amount of boiling water about 3 minutes or until the vegetables are tender.  Drain well; return to saucepan.

In a screw-top jar combine 1/2 cup cold water and flour; cover and shake well.  Stir into the vegetable mixture in saucepan.  Stir in the evaporated milk, bouillon, black pepper and salt.  Cook until thickened and bubbly.  Stir in the cooked spaghetti, chicken, parmesan cheese and 2 T. milk.

Lightly coat a 2-quart square baking dish with non-stick cooking spray.  Spoon spaghetti mixture into dish.  Sprinkle with almonds.  Bake, uncovered, in a 400 degree oven about 10 minutes or until heated through and nuts are lightly toasted.  Makes 4 servings.

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