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Chicken Tetrazzini
Created by paullois, Thursday, 05 August 2010
At a glance
Main Ingredient
Cooking Method
10 (1 cup) servings
  • 3 cups chicken chunks or one purchased roasted chicken
  • 8 ounces dried spaghetti or linguine, broken in half
  • 12 ounces fresh asparagus, trimmed and cut into 1 inch pieces
  • 8 ounces small whole fresh mushrooms
  • 3 medium red and/or yellow sweet peppers, seeded and cut into 1/2 inch pieces
  • 2 tablespoons butter
  • 1/4 cup flour
  • 1/8 teaspoon black pepper
  • 1 14-ounce can chicken broth
  • 3/4 cup milk
  • 1/2 cup shredded swiss cheese (2 ounces)
  • 1 tablespoon finely shredded lemon peel
  • 2 slices sourdough bread, cut into cubes ( about 1-1/2 cups)
  • 1 tablespoon olive oil
  • 2 tablespoons snipped fresh parsley    
  1. Preheat oven to 350 degrees.  Remove meat from chicken; discard bones.  Cut chicken pieces in chunks to equal 3 cups.  Save remaining chicken for another use.
  2. In a dutch oven, cook spaghetti according to package directions.  Add asparagus the last 1 minute of cooking.  Drain.  Return to pan.
  3. Meanwhile, in a large skillet, cook mushrooms and sweet peppers in hot butter over medium heat for 8 to 10 minutes or until mushrooms are tender, stiirring occasionally.  Stir in flour and black pepper until well combined.  Add broth and milk all at once.  Cook and stir until thickened and bubbly.
  4. Add mushroom pieces, chicken pieces, swiss cheese, and half of the lemon peel to pasta mixture in dutch oven.  Toss gently to coat.  Spoon pasta mixture into a 13x9x2 inch baking dish or 3 quart rectangular casserole.
  5. In a medium bowl toss together bread cubes, olive oil, and remianing lemon peel.  Spread bread cube mixture on pasta mixture.  Bake, uncovered for 15 minutes or until heated through.  Let stand for 5 minutes before serving.  Sprinkle with parsly before serving. 
Additional Tips
I only used the lemon peel in the mushrooms.  Depends how much lemon flavor you like.