This chicken tetrazzini is so simple to make and is a great way to transform leftover chicken. Our broth, combined with half and half, makes a rich and savory base to envelope the chicken and veggies. Everything cooks in the same skillet so clean up’s a breeze.
cost per recipe: $14.33
The price is determined by the national average.
tablespoons olive oil
small onion, diced (about 1/4 cup)
ounces mushrooms, sliced (about 3 cups)
stalk celery, finely chopped (about 1/2 cup)
medium carrot, peeled and sliced (about 1/2 cup)
clove garlic, minced
cup all-purpose flour
cup half and half or heavy cream
cups Swanson® Chicken Broth or Swanson® Chicken Stock
tablespoons dry sherry
tablespoons chopped fresh parsley
cups cubed cooked chicken
cup frozen peas
cups cooked thin spaghetti (from about 8 ounces dry)
cup grated Parmesan cheese
Heat the oil in a 10-inch skillet over medium heat. Add the onion, mushrooms, celery and carrots and cook until the vegetables are tender, stirring occasionally. Add the garlic and cook and stir for 1 minute. Remove the skillet from the heat.
Heat the butter in a 12-inch oven-safe skillet over medium heat. Stir in the flour. Gradually stir in the half-and-half and broth. Cook and stir until the mixture boils and thickens.
Stir in the sherry and parsley. Add the chicken, onion mixture, peas, spaghetti and cheese and toss to coat. Season to taste.
Heat the broiler. Broil 4 inches from the heat until the chicken mixture is hot and bubbling and the top is browned.