Tetrazzini Chicken Casserole

Ingredients:

  • 1 (8 ounce) package linguine, broken in half
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1 cup chicken broth
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1 cup heavy cream
  • 2 tblsp sherry
  • 1 package fresh, sliced mushrooms
  • 2 cups diced, cooked chicken
  • 1 cup frozen peas
  • 1/2 cup grated parmesan cheese

Preparation:

  1. Preheat oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Cook pasta 8-10 minutes, or until al dente; drain.
  3. Saute onions, peppers, peas and mushroom in 1 tblsp butter
  4. In a large saucepan, melt remaining butter over low heat. Stir in flour, salt and pepper. Cook, stirring, until smooth. Remove from heat and gradually stir in chicken broth and cream.
  5. Return to heat and bring to a low boil for 1 minute, stirring constantly. Add sherry, veggie mixture and chicken, then stir in cooked spaghetti. Pour mixture into the prepared baking dish, and top with parmesan cheese.
  6. Bake 30 minutes in oven, until bubbly and lightly browned.

Servings:

8-10