Chicken Tetrazzini
What you need:
- 4 Tbsp. butter
- 2 shallots, minced
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 1/2 cup milk
- 2 cups fresh or frozen French-style green beans
- 4 cups cooked chicken, shredded or chopped
- Salt and pepper, to taste
- 3/4 lb. thin spaghetti
- 1/4 cup chopped fresh parsley
- 1 cup shredded Parmesan cheese
Directions:
- Melt butter in a large saucepan over medium heat. Add shallots and cook until softened.
- Meanwhile, bring a pot of salted water to a boil and cook pasta according to package directions. Drain.
- Add flour to shallots and stir for 1 minute. Then add broth and milk. Stir until smooth and let thicken.
- Add chicken and green beans. Stir and season with salt and pepper.
- Add pasta to sauce and chicken. Then mix in parsley.
- Add half of the pasta mixture to a greased 9x13-inch casserole dish. Top with half the cheese. Repeat layers.
- Bake in a preheated 350-degree oven for 30 minutes or until top is bubbly and hot.
Recipe from 101 One Dish Dinners cookbook
Posted on Fantastical Sharing of Recipes