Potluck Chicken Tetrazzini

 

    

• Makes: 10 servings
• Prep: 30 mins
• Bake: 15 mins 350°F
• Stand: 5 mins

Potluck Chicken Tetrazzini

Ingredient

• 8ounces dried spaghetti or linguine, broken in half
• 12ounces fresh asparagus, trimmed and cut into 1-inch pieces
• 2tablespoons butter
• 8ounces small whole fresh mushrooms*
• 3medium red and/or yellow sweet peppers, seeded and cut into 1-inch pieces
• 1/4cup all-purpose flour
• 1/8teaspoon ground black pepper
• 114 1/2 ounce can chicken broth
• 3/4cup milk
• 3cups chopped cooked chicken
• 1/2cup shredded Swiss cheese (2 ounces)
• 1tablespoon finely shredded lemon peel
• 1 1/2cups sourdough bread cubes
• 1tablespoon olive oil
• 2tablespoons snipped fresh parsley(optional)
  
  
  

Directions

1. Preheat oven to 350 degrees F. Cook spaghetti according to package directions, adding asparagus for the last 1 minute of cooking; drain. Return mixture to pan.
2. Meanwhile, in a large skillet heat butter over medium heat until melted. Add mushrooms and sweet peppers; cook for 8 to 10 minutes or until mushrooms are tender, stirring occasionally. Stir in flour and black pepper. Gradually stir in broth and milk. Cook and stir until thickened and bubbly.
3. Add mushroom mixture, chicken, cheese, and half of the lemon peel to pasta mixture; toss gently to coat. Transfer mixture to an ungreased 3-quart shallow baking dish.
4. In a medium bowl toss together bread cubes, oil, and the remaining lemon peel. Sprinkle bread cube mixture over pasta mixture.
5. Bake, uncovered, about 15 minutes or until heated through. Let stand for 5 minutes before serving. If desired, sprinkle with parsley.

From the Test Kitchen

*TIP:

If mushrooms are large, halve or quarter them so the pieces are 1 to 1-1/2 inches in size.