I'm attempting to try recipes that I recently added to my binder in addition to ones I find in cookbooks I buy at estate sales. I also haven't made a casserole in a few weeks so when I got to thinking what I could cook for us to eat this week, I thought this recipe for Turkey Tetrazzini would be good except I would make Chicken Tetrazzini instead since I didn't have any turkey. Sounds like a good plan, wouldn't you say?
Since there is just the two of us and the recipe makes enough to serve at least six, I took some to Friend Fran to enjoy. She was getting bored with her meals and asked for some recommendations. I sent her some but then decided if I took her some of the casserole we wouldn't have to eat it for so many meals this week. She said it just hit the spot.
CHICKEN TETRAZZINI
1/2 pound (8 ounces) uncooked spaghetti
1/4 cup finely chopped onion
1 garlic clove, minced
1 tablespoon butter
3 tablespoons cornstarch
1 can (14-1/2 ounces) reduced-sodium chicken broth (I made my own using two chicken bouillon cubes with 14 ounces hot water)
1 can (12 ounces) fat-free evaporated milk
3 cups cubed cooked chicken breast
1 can (4 ounces) mushroom stems and pieces, drained
1/2 teaspoon seasoned salt
Dash pepper
2 tablespoons grated Parmesan cheese
1/4 teaspoon paprika
Cook spaghetti according to package directions; drain.
Preheat oven to 350 degrees F. Spray an 8 - inch deep casserole dish with nonstick cooking spray. Set aside.
In a large saucepan, saute onion and garlic in the butter until tender.
Combine the cornstarch and broth until smooth.
Stir into the onion mixture.
Bring to a boil; cook and stir for 2 minutes or
until thickened. Reduce heat to low.
Add the milk;
cook and stir for 2 - 3 minutes.
Stir in the spaghetti, chicken, mushrooms, seasoned salt and pepper.
Transfer to the baking dish and
cover with lid.
Bake for 20 minutes. Uncover;
sprinkle with Parmesan cheese and paprika.
Bake 5 to 10 minutes longer or until heated through.
Serve warm
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