Sunday, October 21, 2012

Chef in the Making - Chicken Tetrazzini

I'm really starting to enjoy cooking.  Tonight, I wanted to do dinner once again.  My little sister Britt'e picked out the meal and off to work I went! (The recipe is from the Lion House Cookbook).

Chicken Tetrazzini


8 ounces spaghetti, broken in pieces and cooked
5 T. butter
6 T. flour
3 c. chicken or turkey broth
1 cup light cream
1 t. salt/pepper
5 T. minced green peppers
3 c. cooked chicken, cubed
1/2 c. grated Parmesan cheese
1/2 c. shredded cheddar cheese



Melt butter in skillet, blend in flour. Stir broth into flour mixture. Add cream. Cook until mixture thickens and bubbles. Add salt and pepper, drained spaghetti, mushrooms, green peppers, and cooked turkey. Turn into individual baking dishes or a 2-3 quart baking dish. Sprinkle with cheeses. Bake at 350 degrees for about 30 minutes or until bubbly and lightly browned. Serves 8. 

Along with the meal, I made some broiled Garlick Bread.  It tastes just like Brick Oven's!


And here is the cooking in the making!



We didn't have any Chicken Broth in our house so I used a substitute of 3 cups of water boiled and added 3 cubes of  Chicken Bouillion.           









Sprinkled on top of the french bread, so good!




This meal has always been a favorite in our house! Highly recommend.

Bon Apetite!

-Naturally Blue!

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