Maxine’s Creamy Chicken Tetrazzini
Equipment
- knife
- Cutting board
- Measuring cups and spoons
- Colander
- mixing bowl
- 9 x 13 inch baking dish
- aluminum foil
Ingrediënten
- 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
Instructies
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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