Chilly weather always makes me crave chicken tetrazzini. It’s a hearty, flavorful chicken pasta dish that has been around seemingly forever. Although there are quite a few ingredients, this creamy recipe is easy to prepare and forgiving for beginners. The toasted almonds add a nice crunchy texture to the mixture. Rotisserie chicken works well, but I prefer to use grilled chicken breast for a richer flavor for the meat. I also recommend having everything measured and prepped before starting.
1 cup thinly sliced celery
½ cup diced onion
4 Tbsp. unsalted butter
8 oz fresh mushrooms, sliced
1 cup diced green bell pepper
½ cup all-purpose flour
2 cups milk
½ pound shredded cheddar cheese
1 4-oz jar diced pimiento, drained and rinsed
2 Tbsp. Worchestershire sauce
1 ½ tsp. salt
1 tsp. minced garlic
Dash cayenne pepper to taste
½ tsp. black pepper
1/8 tsp. ground nutmeg
¼ cup dry sherry
2 cups diced, cooked chicken
1 ½ cups slivered almonds, toasted and divided
8 oz spaghetti, cooked and drained
¾ cup shredded Parmesan cheese
Preheat oven to 375 degrees. Coat a 3-quart baking dish with nonstick spray and set the pan aside.
Sauté celery and onion in butter in a large saucepan for three minutes. Add mushrooms and bell pepper, cook three minutes more. Blend in flour; add milk, constantly stirring until thickened. Add cheddar, pimiento, Worchestershire, salt, cayenne, and nutmeg, stirring to melt cheddar. Stir in sherry.
Add chicken, ¾ cup almonds, and spaghetti to the saucepan, then transfer mixture to the prepared baking dish.
Mix the remaining ¾ cup almonds with Parmesan and sprinkle over the spaghetti mixture.
Bake tetrazzini, uncovered, until bubbly, about 15 to 20 minutes. Makes 8 servings.