2-for-1 Chicken Tetrazzini Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 package (12 ounces) spaghetti
- 1/3 cup butter, cubed
- 1/3 cup all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1 can (14-1/2 ounces) chicken broth
- 1-1/2 cups half-and-half cream
- 1 cup heavy whipping cream
- 4 cups cubed cooked chicken
- 3 cans (4 ounces each) mushroom stems and pieces, drained
- 1 jar (4 ounces) sliced pimientos, drained
- 1/2 cup grated Parmesan cheese
Instructions
- Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add the broth, half-and-half and whipping cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Remove from the heat. Stir in the chicken, mushrooms and pimientos. Drain spaghetti; add to the chicken mixture and toss to coat.
- Transfer to two greased 11-in. x 7-in. baking dishes. Sprinkle with cheese. Cover and freeze one casserole for up to 2 months. Bake the second casserole, uncovered, at 350 ° for 20-25 minutes or until heated through.
- To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350 ° for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through. Stir before serving.
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