Chick Chick Chicken Tetrazzini
| This is an oh so yummy casserole and is great to take along for pot luck gatherings. Prep: 25 minutes Cook: 30 minutes Serves: 4 | Lor |
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- 3-4 cups cooked diced/chopped chicken breast
- 4-6 ounces thin spaghetti, cooked as directed on package
- Note: I use whole wheat pasta and I like to break my spaghetti in half.
- 1/4 to 1/2 cup slivered almonds, toasted (optional)
- 1 can (10 3/4 ounces) condensed cream of mushroom soup (cream of chicken or cream of celery soup can also be used)
- 1 teaspoon Worcestershire sauce
- 1/8 teaspoon nutmeg, freshly grated
- 1/2 cup mayonnaise
- 1/4 cup white wine or sherry
- 1/4 cup whipping cream, whipped
- 1/2 cup grated Parmesan cheese
- Note: I often saute a couple of ribs of celery along with 1 onion and toss that into the mixture.
Directions:
- Place spaghetti in a buttered 2-quart casserole. Spread chicken over spaghetti. Sprinkle with the toasted almonds.
- Combine soup, Worcestershire sauce, nutmeg, mayonnaise, sherry, and whipped cream. Pour over casserole. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
- Note: To toast almonds, spread in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
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