Maxine’s Creamy Chicken Tetrazzini

Portions:6
Cooking Time:1 hour
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Equipment

  • knife
  • Cutting board
  • Measuring cups and spoons
  • large pot
  • Colander
  • mixing bowl
  • 9 x 13 inch baking dish
  • aluminum foil
  • oven

Ingredients

  • 3 cups cooked chopped chicken (baked or boiled)
  • ½ cup pimento 4 oz. can, drained and chopped
  • ½ cup green pepper chopped
  • 1 can cream of mushroom soup
  • 1 cup chicken broth or more, as needed
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 lb. mild Cheddar cheese shredded
  • 8 oz. spaghetti cooked

Instructions

Preheat Oven:

  • Preheat your oven to 350°F (175°C).

Cook Spaghetti:

  • In a large pot, cook the spaghetti according to the package instructions.
  • Drain and set aside.

Combine Ingredients:

  • In a large mixing bowl, combine the cooked chicken, pimento, chopped green pepper, cream of mushroom soup, chicken broth, salt, pepper, and half of the shredded Cheddar cheese.
  • Mix well.

Assemble Casserole:

  • Transfer the mixture into a greased 9 x 13-inch baking dish, spreading it evenly.
  • Cover with aluminum foil.

Bake:

  • Bake in the preheated oven for 45 minutes.

Add Cheese:

  • Remove the foil and sprinkle the remaining shredded Cheddar cheese on top.
  • Return the dish to the oven and heat until the cheese is melted and bubbly.

Serve:

  • Serve hot with a green salad and hot French bread for a complete meal.

Notes / Tips / Wine Advice:

Wine Pairing:

A light to medium-bodied white wine like Pinot Grigio or a Chardonnay would complement the creamy and cheesy flavors of the Chicken Tetrazzini, balancing the richness with their crisp acidity.

Nutritional Information

Calories: 520 kcal | Carbohydrates: 40 g | Protein: 35 g | Fat: 25 g | Fiber: 3 g | Sugar: 3 g
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Course Chicken / Main Dish
Cuisine American