Baked Three Cheese Chicken Tetrazzini Pasta Casserole
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Serves/Makes: 8
Ready in: 1-2 hrs
- 1 pound spaghetti or fettuccine
- 3 tablespoons unsalted butter
- 1 cup sliced white mushrooms
- 1 small onion, chopped
- 1 clove garlic, chopped
- 1 sweet red bell pepper, cored, seeded and chopped
- 1/4 cup flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1 1/2 cup shredded cheese (mix of equal parts Swiss, Cheddar, and Parmesan)
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 2 cups cooked diced chicken
Heat oven to 350 degrees F. Coat a 13 X 9 X 2 inch baking dish with cooking spray. Cook spaghetti following package directions. Drain and rinse with cold water. Set aside. In a skillet, melt butter. Add mushrooms, onion and garlic. Saute 5 minutes. Add red pepper and sprinkle with flour. Cook, stirring 1 minute. Stir in broth, cream and milk. Simmer 1 minute or until thickened. Turn off heat, add cheeses. Stir until melted. Add salt, thyme, pepper and chicken. Toss with cooked spaghetti and pour mixture into dish. Bake 30 minutes or until bubbling. Remove from oven and let stand 10 minutes before serving.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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