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Classic Chicken Tetrazzini

Classic Chicken Tetrazzini

5
(2)

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.

serves 4 people

Ingredients

cost per recipe: $10.58

The price is determined by the national average.

  • 2

    tablespoons olive oil

  • 1

    small onion, diced (about 1/4 cup)

  • 8

    ounces mushrooms, sliced (about 3 cups)

  • 1

    stalk celery, finely chopped (about 1/2 cup)

  • 1

    medium carrot, peeled and sliced (about 1/2 cup)

  • 1

    clove garlic, minced

  • 3

    tablespoons butter

  • 1/4

    cup all-purpose flour

  • 2/3

    cup half and half or heavy cream

  • 1 3/4

    cups Swanson® Chicken Broth or Swanson® Chicken Stock

  • 2

    tablespoons dry sherry

  • 2

    tablespoons chopped fresh parsley

  • 4

    cups cubed cooked chicken

  • 1/2

    cup frozen peas

  • 4

    cups cooked thin spaghetti (from about 8 ounces dry)

  • 1/2

    cup grated Parmesan cheese

view nutrition info

How to Make It

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.
Step 1

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.

Step 2

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.

Step 3

Stir in the sherry and parsley.  Add the chicken, onion mixture, peas, spaghetti and cheese and toss to coat.  Season to taste.

Step 4

Heat the broiler.  Broil 4 inches from the heat until the chicken mixture is hot and bubbling and the top is browned.

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Made With
Swanson® Chicken Stock

Swanson® Chicken Stock

BUY NOW
Swanson® Chicken Broth

Swanson® Chicken Broth

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Ratings & Reviews

(2)
  • brushjl

    December 6, 2014

    great for thanksgiving leftovers

    this was great for thanksgiving leftovers. I forgot about the chicken, substituted dried black mushrooms for button mushrooms, fresh carrots for frozen, and fresh leek for frozen peas. truly delicious.

    Was this helpful?

    (0) (0)
  • Mojo-jojo3

    November 7, 2006

    Turkey & Chicken Tetrazzini

    quick, easy and very tasty. would highly recommend especially for kids!

    Was this helpful?

    (0) (0)

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