April 28, 2014

Cheesy Chicken Tetrazzini Recipe

As a busy mom, I always love to find recipes that make enough to serve for two meals, and taste equally delicious each time. This cheesy, creamy chicken tetrazzini is one of those double-duty recipes, and it also happens to be a real crowd-pleaser! I’ve made typical chicken tetrazzini more wholesome by replacing the canned cream soups that are often used in this dish with a homemade cheese sauce, and I’ve made sure to incorporate lots of good-for-you veggies to make this a true one-dish meal. Add this recipe to your menu this week–you’ll be so glad you did!

Chicken tetrazzini from scratch - no condensed cream soup required!

Cheesy Chicken Tetrazzini
This version of chicken tetrazzini is made more wholesome by replacing canned cream soup with a homemade cheese sauce and incorporating lots of good-for-you veggies. Cheesy and delicious!
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Ingredients
  1. 1 pound dried spaghetti, broken into halves
  2. 2 tablespoons butter
  3. 1/2 cup red bell pepper, chopped
  4. 1/2 cup yellow bell pepper, chopped
  5. 1 medium onion, chopped
  6. 1/2 teaspoon salt
  7. 8 ounces button mushrooms, sliced
  8. 1/2 teaspoon dried thyme
  9. 8 ounce can sliced water chestnuts, drained
  10. 2 cups chopped cooked chicken
  11. 1/2 cup frozen peas
  12. 1/2 cup shredded cheddar
For the sauce
  1. 4 tablespoons butter
  2. 1/3 cup flour
  3. 3 cups milk, at room temperature
  4. 1 cup shredded cheddar
  5. 1 teaspoon salt
  6. 1/2 teaspoon pepper
  7. 1 teaspoon Dijon mustard
  8. 1/8 teaspoon nutmeg
Instructions
  1. Bring a large pot of water to a rolling boil; season generously with a pinch of salt. Add the pasta and cook until al dente, about 8 minutes. Drain pasta and set aside.
  2. While pasta cooks, melt the butter in a large saute pan over medium-high heat. Add the peppers and onion to the pan and season with the 1/2 teaspoon salt. Saute until softened, about 4 minutes. Add the mushrooms and thyme to the pan, and continue to saute until mushrooms are softened and have given up most of their moisture, about 4 minutes more. Stir in water chestnuts, and saute about 1 minute more. Remove pan from heat.
  3. For the sauce, melt the 4 tablespoons butter over medium heat. Whisk in the flour and cook for about 2 minutes, or until mixture is bubbly and flour is toasty. Slowly add the milk, whisking vigorously the prevent any lumps. Stir in the salt, pepper and Dijon mustard. Cook over medium heat, stirring often, until the sauce is thick enough to coat the back of a wooden spoon. Remove from heat and stir in nutmeg.
  4. To assemble the casserole, stir together the pepper filling, the chopped cooked chicken, frozen peas, pasta and sauce in a very large bowl. Transfer mixture to a greased lasagna pan and sprinkle with the remaining 1/2 cup shredded cheddar. Bake at 350 for about 25 minutes, or until filling is bubbly and cheese is melted.
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The creamy cheese sauce in this recipe is sure to be a hit with everyone in your family. (It is also great used for homemade macaroni and cheese!)

Chicken tetrazzini from scratch - no condensed cream soup required!

By the way, this casserole is made even better with my fantastic chopped chicken recipe!

On the lookout for even more dinner recipe inspiration? Check out these other delicious dishes!

Homemade Chicken Pot Pie

Baked Lasagna Rolls

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