Description
A creamy chicken tetrazzini pasta bake with a crunchy topping.
Ingrédients
L'échelle
- 2 cups cooked chicken, shredded
- 8 ounces spaghetti, cooked
- 1 cup mushrooms, sliced
- 1 cup frozen peas
- 1/2 cup onion, chopped
- 3 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1 cup breadcrumbs
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, melt butter over medium heat.
- Add onion and garlic, sauté until soft.
- Add mushrooms and cook until tender.
- Stir in flour and cook for 1 minute.
- Gradually add chicken broth and cream, stirring constantly.
- Bring to a simmer and cook until thickened.
- Mix in chicken, peas, salt, pepper, and Italian seasoning.
- Combine the chicken mixture with the cooked spaghetti.
- Transfer to a baking dish and sprinkle with Parmesan cheese and breadcrumbs.
- Bake for 25-30 minutes until golden brown.
Notes
- Use rotisserie chicken for convenience.
- Substitute gluten-free pasta if needed.
- Add cooked vegetables for more flavor.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Main Course
- Méthode: Baking
- Cuisine: Italian
La Nutrition
- Taille D'Une Portion: 1 cup
- Calories: 450
- Sucre: 3g
- De Sodium: 800mg
- La graisse: 25g
- Graisses Saturées: 15g
- Les Graisses Insaturées: 8g
- Les Gras Trans: 0g
- Les hydrates de carbone: 35g
- La fibre: 2g
- La protéine: 25g
- Le taux de cholestérol: 80mg
Mots-clés: chicken tetrazzini, pasta bake, chicken casserole, comfort food