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
- 1/4 cup all purpose flour
- 2/3 cup half and half or heavy cream
- 1 3/4 cups Swanson® Chicken Broth or Chicken Stock
- 2 tablespoons dry sherry
- 2 tablespoons chopped fresh parsley
- 4 cups cubed cooked chicken or turkey
- 1/2 cup frozen peas
- 4 cups cooked thin spaghetti (from about 8 ounces dry) (to save time, prep the rest of the ingredients while the spaghetti cooks)
- 1/2 cup grated Parmesan cheese
Instructions
-
Tips
- Can I use my leftover turkey from Thanksgiving? YES! Substitute turkey for the chicken (light or dark meat, they both work great).
-
Step 1
Heat the oil in a 10-inch skillet over medium heat. Add the onion, mushrooms, celery and carrot and cook until the vegetables are tender. Add the garlic and cook and stir for 1 minute. Remove the skillet from the heat.
-
Step 2
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.
-
Step 3
Stir in the sherry and parsley. Add the chicken, onion mixture, peas, spaghetti and cheese and toss to coat. Season the mixture with salt and pepper.
-
Step 4
Heat the broiler. Broil 4 inches from the heat until the chicken mixture is hot and bubbling and the top is browned.
