Creamy Dreamy Chicken Tetrazzini
Ingredients:
12 ounces spaghetti
3 cups cooked chicken, shredded
3 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 1/2 cups chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 cup frozen peas
Salt and pepper to taste
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese, for topping
Instructions:
Preheat the oven to 375°F (190°C).
Cook spaghetti according to package instructions; drain and set aside.
In a large skillet, melt butter over medium heat. Add onion and garlic, and sauté until onion is translucent.
Stir in flour to create a roux. Gradually whisk in chicken broth and bring to a boil. Reduce heat and simmer until sauce thickens.
Stir in heavy cream, 1/2 cup Parmesan, salt, and pepper. Add the cooked chicken and peas. Heat through.
Combine the spaghetti with the chicken mixture. Transfer to a greased baking dish.
In a small bowl, mix breadcrumbs with 1/4 cup Parmesan, and sprinkle over the top of the casserole.
Bake for 25-30 minutes or until bubbly and golden brown on top.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 580 kcal | Servings: 6 servings