Chicken Tetrazzini (Cotton Country)
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Recipe Summary Chicken Tetrazzini (Cotton Country)
A standard for entertaining, tetrazzini is always well-received and is easily stretched as the crowd increases. You can substitute milk for the chicken broth, if desired.Ingredients | Country Style Country Music Logo1 (8 ounce) package spaghetti½ cup butter1 onion, chopped1 cup chopped celery (Optional)¾ cup chopped bell pepper1 (10.75 ounce) can condensed cream of mushroom soup1 cup shredded sharp Cheddar cheese1 tablespoon all-purpose flour2 (14.5 ounce) cans chicken broth2 cups chopped cooked chicken, or to taste½ cup toasted slivered almonds1 (4 ounce) can sliced mushrooms, drained1 (2 ounce) jar chopped pimento peppers1 teaspoon salt½ teaspoon celery salt½ cup crushed buttery round crackers (such as Ritz®), or as neededDirectionsPreheat oven to 400 degrees F (200 degrees C).Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.Melt butter in a large skillet over medium-high heat; saute onion, celery, and bell pepper in hot butter until softened and translucent, 5 to 10 minutes. Whisk mushroom soup, Cheddar cheese, and flour into onion mixture until cheese melts and mixture is smooth. Add broth and stir until smooth.Stir chicken, cooked spaghetti, almonds, mushrooms, pimento peppers, salt, and celery salt into cheese mixture. Pour into an 11x13-inch baking dish and sprinkle crushed buttery round crackers over the top.Bake in the preheated oven until golden and bubbling, 15 to 20 minutes.Info | Country Style Country Music Logoprep: 15 mins cook: 35 mins total: 50 mins Servings: 8 Yield: 1 large casserole
TAG : Chicken Tetrazzini (Cotton Country)Meat and Poultry Recipes, Chicken, Baked and Roasted,