Classic Chicken Tetrazzini
This chicken tetrazzini is so simple to make and is a great way to transform leftover chicken or turkey. Our broth, combined with half and half, makes a rich and savory base to envelope the chicken and veggies. Everything cooks in the same skillet so clean up’s a breeze.
Ingredients
2 tablespoons olive oil
1 small onion, diced (about 1/4 cup)
8 ounces mushrooms, sliced (about 3 cups)
1 stalk celery, finely chopped (about 1/2 cup)
1 medium carrot, peeled and sliced (about 1/2 cup)
1 clove garlic, minced
3 tablespoons butter
0.25 cup all-purpose flour
0.667 cup half and half or heavy cream
1.75 cups Swanson® Chicken Broth
2 tablespoons dry sherry
2 tablespoons chopped fresh parsley
4 cups cubed cooked chicken or turkey
0.5 cup frozen peas
4 cups cooked thin spaghetti (from about 8 ounces dry)
0.5 cup grated Parmesan cheese
1 small onion, diced (about 1/4 cup)
8 ounces mushrooms, sliced (about 3 cups)
1 stalk celery, finely chopped (about 1/2 cup)
1 medium carrot, peeled and sliced (about 1/2 cup)
1 clove garlic, minced
3 tablespoons butter
0.25 cup all-purpose flour
0.667 cup half and half or heavy cream
1.75 cups Swanson® Chicken Broth
2 tablespoons dry sherry
2 tablespoons chopped fresh parsley
4 cups cubed cooked chicken or turkey
0.5 cup frozen peas
4 cups cooked thin spaghetti (from about 8 ounces dry)
0.5 cup grated Parmesan cheese
Instructions
Heat the oil in a 10-inch skillet over medium heat. Add the onion, mushrooms, celery and carrots and cook until the vegetables are tender, stirring occasionally. Add the garlic and cook and stir for 1 minute. Remove the skillet from the heat.
Heat the butter in a 12-inch oven-safe skillet over medium heat. Stir in the flour. Gradually stir in the half-and-half and broth. Cook and stir until the mixture boils and thickens.
Stir in the sherry and parsley. Add the chicken, onion mixture, peas, spaghetti and cheese and toss to coat. Season to taste.
Heat the broiler. Broil 4 inches from the heat until the chicken mixture is hot and bubbling and the top is browned.
Heat the butter in a 12-inch oven-safe skillet over medium heat. Stir in the flour. Gradually stir in the half-and-half and broth. Cook and stir until the mixture boils and thickens.
Stir in the sherry and parsley. Add the chicken, onion mixture, peas, spaghetti and cheese and toss to coat. Season to taste.
Heat the broiler. Broil 4 inches from the heat until the chicken mixture is hot and bubbling and the top is browned.
Classic Chicken Tetrazzini
This chicken tetrazzini is so simple to make and is a great way to transform leftover chicken or turkey. Our broth, combined with half and half, makes a rich and savory base to envelo...
Directions
Print
Heat the oil in a 10-inch skillet over medium heat. Add the onion, mushrooms, celery and carrots and cook until the vegetables are tender, stirring occasionally. Add the garlic and cook and stir for 1 minute. Remove the skillet from the heat.Heat the butter in a 12-inch oven-safe skillet over medium heat. Stir in the flour. Gradually stir in the half-and-half and broth. Cook and stir until the mixture boils and thickens.Stir in the sherry and parsley. Add the chicken, onion mixture, peas, spaghetti and cheese and toss to coat. Season to taste.Heat the broiler. Broil 4 inches from the heat until the chicken mixture is hot and bubbling and the top is browned.
Ingredients
2 tablespoons olive oil1 small onion, diced (about 1/4 cup)8 ounces mushrooms, sliced (about 3 cups)1 stalk celery, finely chopped (about 1/2 cup)1 medium carrot, peeled and sliced (about 1/2 cup)1 clove garlic, minced3 tablespoons butter0.25 cup all-purpose flour0.667 cup half and half or heavy cream1.75 cups Swanson® Chicken Broth2 tablespoons dry sherry2 tablespoons chopped fresh parsley4 cups cubed cooked chicken or turkey0.5 cup frozen peas4 cups cooked thin spaghetti (from about 8 ounces dry)0.5 cup grated Parmesan cheese
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