I often make some type of casserole or soup for dinner on Sunday. Last Sunday was no exception. Making soups or casseroles on a Sunday means less cooking during the week. At my house, a soup or casserole and provide up to three days of dinners, provided we don’t eat any of the left overs for lunch.
Last Sunday I decided to try another recipe from my Better Homes and Gardens New Cookbook: Chicken Tetrazzini.
This simple recipe has a total combine prep and bake time of about 35-45 minutes. If you can prep it quickly, you should be able to complete the recipe in about 30 minutes. Using leftover chicken or a rotisserie chicken eliminates the need to cook any chicken, which is a huge time saver. I hope you enjoy this recipe!
- 8 oz spaghetti
- 2 C sliced baby portabello mushrooms
- 1/2 C sliced green onions
- 2 tbsp Country Crock
- 1/4 C all-purpose flour
- 1/8 tsp ground pepper
- 1/8 tsp ground nutmeg
- 1 C water
- 1 tsp chicken bouillon granules
- 1 C half and half
- 2 C shredded chicken (I used a rotisserie chicken)
- 2 tbsp Sherry
- 1 C shredded parmesan cheese
- 1/2 C sliced almonds
- 2 tbsp fresh chopped parsley
- Cook the spaghetti, drain and set aside.
- In a large pot over medium heat, cook the mushrooms and green onions in the country crock until tender.
- Prepare the chicken broth by boiling 1 C of water and adding the 1 tsp of chicken bouillon and mixing until dissolved.
- Stir in the flour, pepper and nutmeg. Stir continuously so the mixture does not burn.
- Add the chicken broth and half and half. Mix well and reduce heat to a simmer. Simmer until thickened.
- Stir in the chicken, 1/2 C of the parmesan cheese and the sherry. Stir in the spaghetti.
- Transfer to a 9×9 casserole dish and then top with the remaining parmesan cheese and the sliced almonds.
- Bake at 350 for 15 minutes.
- Top with the chopped parsley.
A few more delicious casseroles that you may enjoy: