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THREE CHEESE CHICKEN TETRAZZINI

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1 pound package spaghetti or fettuccini

3 tbsp. butter

1 cup mushrooms, sliced

1 small onion, chopped

1 garlic clove, chopped

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1 red pepper, chopped

1/4 cup flour

2 cups chicken broth

1 cup heavy cream

1 cup milk

1 1/2 cups shredded cheese (mix of equal parts Swiss, Cheddar and Parmesan)

1/2 tsp. salt

1/2 tsp. thyme, dried

1/4 tsp. pepper

2 cups chicken, cooked & diced

Cook spaghetti; drain and rinse with cold water; set aside. In large skillet melt butter; add mushrooms, onion and garlic and sauté for 5 minutes. Add red pepper, sprinkle with flour, and cook 1 minute. Slowly stir in broth, cream and milk. Simmer for 1 minute until thick. Turn off heat; add cheeses, stir until melted. Add salt, thyme, pepper and chicken. Toss with cooked spaghetti; pour into greased 9"x13" pan. Bake at 350 degrees for 25 to 30 minutes. Remove from oven and let stand for 10 minutes. Makes 8 servings.

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