Baked Chicken Tetrazzini

A great use for leftover chicken (or turkey!) this baked chicken tetrazzini with a classic Parmesan and white wine sauce will have everyone asking for seconds.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 490 Calories

Ingredients

• ¾ teaspoon salt
• ¼ cup all-purpose flour
• ⅛ teaspoon ground black pepper
• 2 ½ cups milk
• 2 cubes chicken bouillon
• ¼ teaspoon garlic powder
• ½ cup chopped red bell pepper
• ¼ cup salted butter
• ⅔ cup grated Parmesan cheese
• 1 (8 ounce) package sliced fresh mushrooms
• 1 (16 ounce) package spaghetti
• 1 tablespoon oil
• 3 cups chopped cooked chicken
• ⅓ cup white cooking wine

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.

Step 2

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

Step 3

Meanwhile, warm oil in a large frying pan over medium heat. Add mushrooms and bell peppers; saute until tender, 3 to 4 minutes. Add cooked chicken and heat until warmed through, about 3 minutes. Transfer to a plate.

Step 4

Melt butter in the same frying pan over medium-low heat. Whisk in flour, salt, garlic powder, and pepper; stir until the mixture becomes paste-like and light golden brown, about 3 minutes. Add milk and bouillon cubes and whisk until sauce becomes slightly thick, about 5 minutes. Add wine and 1/2 cup Parmesan cheese; blend well. Add chicken mixture and spaghetti and stir until well blended. Transfer the mixture to the prepared casserole dish and sprinkle remaining Parmesan on top.

Step 5

Cover and bake in the preheated oven for 15 minutes. Remove cover and bake until heated through and bubbly, 5 to 10 minutes longer.