This chicken tetrazzini is so simple to make and is a great way to transform leftover chicken or turkey. 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.
Heat the oil in a 10-inch skillet over medium heat. Add the onion, mushrooms, celery and carrot and cook until the vegetables are tender. 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 the mixture with salt and pepper.
Heat the broiler. Broil 4 inches from the heat until the chicken mixture is hot and bubbling and the top is browned.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.