Chicken or Turkey Tetrazinni II

 Serves: 8-10    |     Prep: 15 min     |     Cook: 55 min     |     Ready: 1 hr 10 min

INGREDIENTS

16 oz. spaghetti, cooked
1/4 c. butter, melted
3 c. cooked diced chicken or turkey
2  4 oz. cans mushrooms, drained
1  4 oz. jar diced pimentos, drained
1/4 c. celery, diced

1/2 tsp. salt
1/8 tsp. pepper
1/2 c. flour
1/3 c. dry sherry
2 c. chicken broth
1 c. half and half
1/8 tsp. garlic powder
1/2 c. grated Parmesan cheese
1/2 tsp. seasoned salt, *optional
2 1/4 oz. pkg. sliced almonds,
     toasted,
*optional

NOTES

Version 2
8 T. salted butter
1 T. olive oil
1 lb. button mushrooms, sliced & stems
     removed
1/2 large onion, finely diced
5 cloves garlic, minced
1 tsp. dried thyme
1/3 c. flour
3 c. milk
2 c. heavy cream
1 c. chicken broth
1/8 tsp. ground nutmeg
salt and pepper
16 oz. thin spaghetti
4 boneless, skinless chicken breasts, cooked and shredded
1/2 c. parmesan cheese
1/4 c. dried Italian-flavored bread crumbs

DIRECTIONS

Preheat oven to 350 degrees. Spray one 9×13 and one 9×9 glass dish with nonstick cooking spray and set aside.

In a large bowl, add spaghetti and butter and toss gently. Mix chicken and next 7 ingredients; toss gently. Combine flour and sherry in medium bowl, beating well with a wire whisk. Add broth, half and half, and garlic powder; stir well. Pour over spaghetti mixture; stir gently.

Spoon into baking dish. Sprinkle evenly with cheese, seasoned salt, almonds and breadcrumbs.

Bake at 350 degrees for 45 minutes. Cover with foil and bake an additional 10-12 minutes or until bubbly.

 

 

Version 2
Preheat oven to 425 degrees

In medium saucepan over medium heat, melt 1 T. butter and olive oil. Cook the mushrooms, onions, garlic and thyme until onions are tender, about 5 minutes. Remove and set aside

Melt remaining butter in the same pan. Add flour & whisk for 2 minutes. Whisk in milk, cream, broth, nutmeg and salt & pepper. Bring to a low boil and simmer until sauce thickens, 8-10 minutes, continue to whisk the entire time.

Meanwhile, bring a pot of salted water to a boil. Add the spaghetti and cook until tender but still al dente. Drain pasta well and return to pot. Add in veggies, chicken and sauce and mix well. Pour into a 9×13 baking dish.

Stir together the cheese and bread crumbs and sprinkle over the top. Bake uncovered until golden brown and bubbly, about 30 minutes.