Three-Cheese Chicken Tetrazzini
Whether for family dinners or potlucks, chicken casseroles are always a winner. This chicken and spaghetti favorite is made extra cheesy with a blend of Swiss, cheddar, and Parmesan cheese.
Ingredients
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1 pound spaghetti or fettuccine
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3 tablespoons unsalted butter
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1 cup sliced white mushrooms
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1 small onion, chopped
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1 clove garlic, chopped
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1 sweet red pepper, cored,
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seeded and chopped
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1/4 cup all-purpose flour
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2 cups chicken broth
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1 cup heavy cream
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1 cup milk
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1-1/2 cups shredded cheese (a mix of equal parts Swiss, cheddar and Parmesan)
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1/2 teaspoon salt
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1/2 teaspoon dried thyme
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1/4 teaspoon black pepper
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2 cups cooked diced chicken
Directions
1.
Heat oven to 350 degrees F. Coat a 13 x 9 x 2-inch baking dish or casserole with nonstick cooking spray.
2.
Cook spaghetti following package directions. Drain and rinse with cold water. Set aside.
3.
In a large skillet, melt butter over medium-high heat. Add mushrooms, onion and garlic. Saute for 5 minutes. Add red pepper and sprinkle with flour. Cook, stirring, for 1 minute. Slowly stir in broth, heavy cream and milk. Simmer for 1 minute, until thickened.
4.
Turn off heat; add cheeses. Stir until melted. Add salt, thyme, black pepper and chicken. Toss with cooked spaghetti and pour mixture into prepared dish.
5.
Bake at 350 degrees F for 25 to 30 minutes until bubbling. Remove from oven and let stand for 10 minutes before serving.
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