This recipe for Cheesy Chicken Tetrazzini comes from Southern Living and delivers all that you expect from the classic comfort food. It's loaded with cheesy goodness.
Course: Main Dishes
Keyword: chicken, tetrazzini
4skinned and boned chicken breastscut into ½-inch cubes
7ouncesuncooked spaghetti noodles
1medium-size green bell pepperchopped
2 ½Tablespoonall-purpose flour
¼cupdry white wine
10 ¾ouncescream of mushroom soup
8ouncessliced fresh mushrooms
2ouncejar diced pimientodrained
½cupgrated Parmesan cheese
3cups12 oz. shredded sharp Cheddar cheesedivided
Preheat oven to 350°. Lightly grease a 13- x 9-inch baking dish.
Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until lightly toasted, stirring halfway through.
Combine 1 cup water, ¼ tsp. salt, and ⅛ tsp. black pepper in a large saucepan; bring to a boil over medium-high heat. Add chicken to pan; cover, reduce heat to low, and simmer 10 minutes or until done. Drain chicken, discarding liquid.
Combine olive oil, 6 cups water, and remaining ½ tsp. salt in a Dutch oven; bring to a boil over medium-high heat. Add spaghetti, and cook 10 minutes or until almost tender. Drain well.
Melt butter in a Dutch oven over medium heat; add bell pepper, and sauté until tender. Gradually whisk in flour until blended. Gradually whisk in milk, next 6 ingredients, and 2 cups Cheddar cheese until blended. Cook over medium heat, stirring constantly, 10 minutes or until thoroughly heated. Stir in chicken.
Spread half of spaghetti into prepared baking dish; spread half of chicken mixture over spaghetti. Repeat layers.
Bake at 350° for 15 minutes. Sprinkle with remaining 1 cup cheese and almonds; bake 5 more minutes or until cheese is melted and bubbly. Makes 6 to 8 servings.