Chicken Tetrazzini
  • 8 ounces dry spaghetti, broken in half
  • 2 tablespoons unsalted butter
  • 1 small sweet onion, peeled and chopped
  • 1 (8 ounce) package whole button mushrooms, sliced
  • ½ cup chopped green bell pepper
  • 2 garlic cloves, peeled and minced
  • 1 teaspoon garlic salt, divided
  • 1 teaspoon black pepper, divided
  • 1 cup English peas (if frozen, no need to thaw)
  • 2 tablespoons olive oil
  • 2 heaping tablespoons all-purpose flour
  • ½ cup chicken stock
  • ¾ cup milk, room temperature
  • 2 cups chopped cooked chicken
  • 6 tablespoons grated Parmesan cheese, divided
  • ¼ cup chopped fresh chives, divided
  1. Cook the spaghetti according to the package directions; drain and set aside. Meanwhile, preheat the oven to 375 degrees. Grease an 11-by-7-inch baking dish and set aside.
  2. In a large skillet, melt the butter over medium-high heat. Add the onions, mushrooms, peppers, garlic and half the salt and pepper. Saute 5 minutes. Stir in the peas and saute 2 minutes longer. Transfer to a large bowl and stir in the spaghetti. Set aside.
  3. Place the oil in a small saucepan over medium heat. When hot, add the flour, stirring until smooth. Gradually add the stock, stirring constantly for 2 minutes or until thickened. Gradually add the milk, stirring constantly until thickened, around 3 minutes. Add the remaining salt and pepper and stir into the spaghetti mixture along with the chicken, 4 tablespoons of the cheese and half of the chives.
  4. Transfer to the prepared baking dish and sprinkle the top with the remaining cheese and chives. Bake for 30 minutes or until golden brown. Allow to stand 10 minutes before serving warm.
Recipe by The Tennessee Magazine at