Loaded Tetrazzini
chicken and spaghetti casserole with vegetables and Alfredo sauce
Ingredients
- 2 large boneless chicken breasts, cooked or use rotisserie chicken
- 1 cup chopped ham, prosciutto or bacon
- 4 stalks celery, chopped
- 1 large sweet onion, chopped
- 1 sweet red or yellow pepper
- 8 oz thin spaghetti
- 1 can Cream of Mushroom soup see note section for other options
- 1/2 cup onion dip or sour cream see note section for other options
- 1/2 cup Alfredo sauce see note section for other options
- salt and pepper
- 4 oz shaved Parmesan cheese
Slow Cooker Chicken
- 4 cups chicken broth
- 2 large boneless, skinless chicken breasts
White Sauce
- 8 Tbsp unsalted butter
- 1/2 cup flour
- 2 cups half and half or cream
- 1 1/2 cups chicken broth
- 6 Tbsp white wine or cooking sherry
- 1 tsp salt
- 1 tsp white pepper you can use black
Instructions
Slow Cooker Chicken
- Place chicken in slow cooker and cover with broth
- Cook for 3 hours on high or 6 hours on low
- Drain, reserving broth for another use if desired, and shred or chop chicken
Loaded Tetrazzini
- Bring salted water or chicken broth to a boil and add pasta
- Stir pasta down into liquid, cook 2 minutes, then cover and remove from heat. Pasta will continue to cook as you prepare the rest of the ingredients
- Saute vegetables in a drizzle of olive oil until soft
- Add ham or bacon and cook 1 minute
- Combine soup with Alfredo sauce, and sour cream or dip, and tin with a little chicken broth or white wine if necessary to reach desired consistency
- Add vegetables and other meat to sauce.
- Drain pasta, and don't worry if it's not quite cooked through, it will finish during final baking
- Add pasta to vegetable and sauce mixture and gently fold in chicken.
- Turn into a greased 9" x 13" casserole or baking dish and sprinkle with Parmesan cheese
- Dish may be covered and refrigerated for up to 36 hours before baking
- Bake uncovered at 325 degrees for 45-60 minutes until hot and bubbly
- Refrigerate or freeze leftovers
White Sauce
- Melt butter in a large sauce pan over medium high heat
- Whisk in flour until blended and cook for 1 minutes, whisking constantly.
- Stir in cream, broth, wine and seasonings
- Bring to a boil and cook for 8 minutes or until thick, whisking constantly
Notes
You can substitute 2 1/2-3 cups of any white sauce or Bechamel sauce if desired in place of the Alfredo sauce, sour cream or onion dip, and Cream of mushroom soup