Cheesy Chicken Tetrazzini Recipe
Ingredients
| 2 whole chicken breasts, boned, skinned and cut into 1-inch pieces | ||
| Butter/Margarine | 2 Tablespoon | |
| Mushrooms | 1 1/2 Cup (16 tbs), sliced | |
| Pepper red | 1 Small, cut into strips | |
| Green onions | 1/2 Cup (16 tbs), sliced | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Chicken broth | 1 1/4 Cup (16 tbs) | |
| Light cream | 1 Cup (16 tbs) | |
| Dry sherry | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Dried thyme leaves | 1/4 Teaspoon, crushed | |
| Pasta package | 1 , cooked, drained | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Parsley | 2 Tablespoon, chopped | |
| 1 cup shredded NOKKELOST or JARLSBERG Cheese | ||
Directions
In skillet, brown chicken in butter.
Add mushrooms and brown.
Add red pepper and green onions; cook several minutes, stirring occasionally.
Stir in flour and cook several minutes until blended.
Gradually blend in chicken broth, cream and sherry.
Cook, stirring, until thickened and smooth.
Season with salt, pepper and thyme.
Toss sauce with pasta, Parmesan cheese and parsley.
Spoon into 1 1/2-quart baking dish.
Bake at 350°F for 30 minutes.
Top with cheese.
Bake until cheese is melted.
Add mushrooms and brown.
Add red pepper and green onions; cook several minutes, stirring occasionally.
Stir in flour and cook several minutes until blended.
Gradually blend in chicken broth, cream and sherry.
Cook, stirring, until thickened and smooth.
Season with salt, pepper and thyme.
Toss sauce with pasta, Parmesan cheese and parsley.
Spoon into 1 1/2-quart baking dish.
Bake at 350°F for 30 minutes.
Top with cheese.
Bake until cheese is melted.
Chef
