Potluck Chicken Tetrazzini

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4.0 by 13 people

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  • Makes: 10 servings
  • Prep: 30 mins
  • Bake: 15 mins 350°F
  • Stand: 5 mins

Potluck Chicken Tetrazzini

Directions

  1. Preheat oven to 350 degrees F. Cook spaghetti according to package directions, adding asparagus for the last 1 minute of cooking; drain. Return mixture to pan.
  2. Meanwhile, in a large skillet heat butter over medium heat until melted. Add mushrooms and sweet peppers; cook for 8 to 10 minutes or until mushrooms are tender, stirring occasionally. Stir in flour and black pepper. Gradually stir in broth and milk. Cook and stir until thickened and bubbly.
  3. Add mushroom mixture, chicken, cheese, and half of the lemon peel to pasta mixture; toss gently to coat. Transfer mixture to an ungreased 3-quart shallow baking dish.
  4. In a medium bowl toss together bread cubes, oil, and the remaining lemon peel. Sprinkle bread cube mixture over pasta mixture.
  5. Bake, uncovered, about 15 minutes or until heated through. Let stand for 5 minutes before serving. If desired, sprinkle with parsley.

From the Test Kitchen

*Tip:

If mushrooms are large, halve or quarter them so the pieces are 1 to 1-1/2 inches in size.

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Nutrition Facts (Potluck Chicken Tetrazzini)

  • Per serving:
  • 282 kcal cal.,
  • 10 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 48 mg chol.,
  • 258 mg sodium,
  • 28 g carb.,
  • 2 g fiber,
  • 4 g sugar,
  • 20 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

How To Video

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Reviews (1)

13 Ratings
1509 Days Ago
We really liked this. It's a light tettrazini...great for a summer night. I substituted pre-cooked diced chicken and used seasoned croutons rather than sourdough bread cubes. Otherwise I followed the recipe as written and will be making it again.

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