Hunter invited two other guys for Sunday lunch. I wasn’t worried because my chicken tetrazzini fed 12 people. Surely there would be enough for the five of us.
When thy left, I had a few servings leftover. The guys scarfed it down!
I’m sure your kids will enjoy this chicken tetrazzini recipe too. Enjoy!
This yummy recipe is adapted from Pioneer Woman Cookbook: The Pioneer Woman Cooks: A Year of Holidays
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- 1/2 stick butter
- 1 onion, chopped
- 3 large cloves garlic, grated
- 1 cup mushrooms, quartered
- salt & pepper
- 1 cup white wine
- 1/3 cup flour
- 3 cups of chicken broth
- 8 ounces cream cheese
- 3 cups cooked chicken
- 1 cup chopped black olives
- 1 cup frozen green peas
- 5 bacon slices, cooked
- 1 cup Monterrey Cheese, grated
- 1/2 cup Parmesan cheese
- 12 ounces whole wheat spaghetti
- 1 cup cracker crumbs - Crush saltines or Ritz in packet
- extra-virgin olive oil
- Melt butter. Saute onions & garlic until translucent
- Add mushrooms for 2-3 minutes
- Pour in wine and cook until reduced by half. Use wine that you enjoy the taste.
- Sprinkle flour over cooked vegetables. Stir to combine.
- Add broth. I use 2-4 chicken bouillon cubes and water in the microwave to make broth.
- Stir and cook until thickened.
- While sauce thickens, mix spaghetti with chicken, olives, peas and chopped bacon.
- Add chunks of cream cheese. Don't worry if there are still a few small chunks.
- Add Monterrey Jack cheese & Parmesan. Mix altogether.
- Add salt & pepper to taste. Pour over spaghetti mixture.
- Sprinkle cracker crumbs as topping. Sprinkle olive oil on top.
- Bake at 350 fro 20-25 minutes until golden brown.
- Serve with roasted broccoli & whole wheat bread
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