~ CHICKEN TETRAZZINI ~
This is another family favorite ~
I can't believe I haven't blogged about this
recipe yet, I've probably
made this two dozen times!
~ First of all, I like to douse some frozen
boneless chicken breasts with olive oil and a
pinch of salt. Thaw them in the refrigerator, and
then bake them on a foil-lined
jelly roll pan in a 350* oven for twenty minutes.~
Once the chicken has cooled, I either
shred it or cut it into tiny cubes to use in other
recipes. You'll need 2 cups of cooked
cubed chicken for the Tetrazzini.
Here's what else you'll need:
1 package spaghetti, broken into thirds
1/4 Cup Butter
1/4 Cup Flour
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1 Cup Chicken Broth
1 Cup Heavy Whipping Cream
2 Tablespoons Water
2 Cups Cooked Cubed Chicken
1 Can (4 oz) Mushrooms
Sliced Black Olives (optional)
1/2 Cup Shredded Parmesan Cheese
Heat oven to 350*. Cook spaghetti as directed
on package. While spaghetti is cooking,
melt butter in a 2-quart saucepan over low heat.
Add flour, salt, and pepper.
Cook, stirring constantly, until mixture is
smooth and bubbly. Remove from heat.
Stir in broth and whipping cream.
Heat to boiling, stirring constantly.
Boil and stir one minute.
Stir chicken and mushrooms
Add cooked spaghetti to sauce
and stir thoroughly.
Pour mixture into a 2-quart casserole dish
coated with cooking spray.
Sprinkle with shredded parmesan.
Add sliced olives, if desired.
I can only add olives to half of my
Tetrazzini ... but some day, when my boys
are no longer picky eaters, I will
smother my Tetrazzini with sliced olives!
Cover casserole with tin foil and
bake for 25 minutes.
Turn on broiler until cheese has
crisped and turned brown.
Add a garden salad and buttery
toasted bread for a complete meal!
~ Peace and Sliced Black Olives ~