I was truly amazed by this recipe.  I’m not a big fan of putting cooked spaghetti in the oven.  Really dislike those crispy noodles and the dishes I’ve made in the past has always been dry.  But I had this on my menu so it was made.

The dish was creamy with great flavor.  You could also turkey in place of the chicken, but I keep cooked chicken on hand in my freezer for quick dinners.  Serve this with a vegetable and salad and you’ve got a great dinner for your family!

Chicken Tetrazzini

• 1/2 pound uncooked spaghetti
• 1/4 cup finely chopped onion
• 1 garlic clove, minced
• 1 tablespoon butter
• 3 tablespoon cornstarch
• 1 can {14.5 oz} chicken broth
• 1 can {12 oz} evaporated milk
• 2 1/2 cups cubed cooked chicken
• 1 can {4 oz} mushrooms, drained
• 1/2 teaspoon seasoned salt
• dash pepper
• 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon paprika

Cook spaghetti according to package directions, drain.

In a large saucepan, sauté the onion and garlic in butter until tender.  Combine cornstarch and broth until smooth; stir into the onion mixture.  Bring to a boil; cook an stir for 2 minutes or until thickened.  Reduce the heat to low.  Add the milk; cook and stir for 2-3 minutes.  Stir in the spaghetti, chicken, mushrooms, salt and pepper.

Transfer to an 8 inch square baking dish coated with cooking spray.  Cover and bake at 350 for 20 minutes.  Uncover; sprinkle with paprika and parmesan cheese.  Bake 5-10 minutes longer or until heated through.

Yield 6 servings.

I was truly amazed by this recipe.  I’m not a big fan of putting cooked spaghetti in the oven.  Really dislike those crispy noodles and the dishes I’ve made in the past has always been dry.  But I had this on my menu so it was made.

The dish was creamy with great flavor.  You could also turkey in place of the chicken, but I keep cooked chicken on hand in my freezer for quick dinners.  Serve this with a vegetable and salad and you’ve got a great dinner for your family!

Chicken Tetrazzini

• 1/2 pound uncooked spaghetti
• 1/4 cup finely chopped onion
• 1 garlic clove, minced
• 1 tablespoon butter
• 3 tablespoon cornstarch
• 1 can {14.5 oz} chicken broth
• 1 can {12 oz} evaporated milk
• 2 1/2 cups cubed cooked chicken
• 1 can {4 oz} mushrooms, drained
• 1/2 teaspoon seasoned salt
• dash pepper
• 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon paprika

Cook spaghetti according to package directions, drain.

In a large saucepan, sauté the onion and garlic in butter until tender.  Combine cornstarch and broth until smooth; stir into the onion mixture.  Bring to a boil; cook an stir for 2 minutes or until thickened.  Reduce the heat to low.  Add the milk; cook and stir for 2-3 minutes.  Stir in the spaghetti, chicken, mushrooms, salt and pepper.

Transfer to an 8 inch square baking dish coated with cooking spray.  Cover and bake at 350 for 20 minutes.  Uncover; sprinkle with paprika and parmesan cheese.  Bake 5-10 minutes longer or until heated through.

Yield 6 servings.

I was truly amazed by this recipe.  I’m not a big fan of putting cooked spaghetti in the oven.  Really dislike those crispy noodles and the dishes I’ve made in the past has always been dry.  But I had this on my menu so it was made.

The dish was creamy with great flavor.  You could also turkey in place of the chicken, but I keep cooked chicken on hand in my freezer for quick dinners.  Serve this with a vegetable and salad and you’ve got a great dinner for your family!

Chicken Tetrazzini

• 1/2 pound uncooked spaghetti
• 1/4 cup finely chopped onion
• 1 garlic clove, minced
• 1 tablespoon butter
• 3 tablespoon cornstarch
• 1 can {14.5 oz} chicken broth
• 1 can {12 oz} evaporated milk
• 2 1/2 cups cubed cooked chicken
• 1 can {4 oz} mushrooms, drained
• 1/2 teaspoon seasoned salt
• dash pepper
• 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon paprika

Cook spaghetti according to package directions, drain.

In a large saucepan, sauté the onion and garlic in butter until tender.  Combine cornstarch and broth until smooth; stir into the onion mixture.  Bring to a boil; cook an stir for 2 minutes or until thickened.  Reduce the heat to low.  Add the milk; cook and stir for 2-3 minutes.  Stir in the spaghetti, chicken, mushrooms, salt and pepper.

Transfer to an 8 inch square baking dish coated with cooking spray.  Cover and bake at 350 for 20 minutes.  Uncover; sprinkle with paprika and parmesan cheese.  Bake 5-10 minutes longer or until heated through.

Yield 6 servings.

I was truly amazed by this recipe.  I’m not a big fan of putting cooked spaghetti in the oven.  Really dislike those crispy noodles and the dishes I’ve made in the past has always been dry.  But I had this on my menu so it was made.

The dish was creamy with great flavor.  You could also turkey in place of the chicken, but I keep cooked chicken on hand in my freezer for quick dinners.  Serve this with a vegetable and salad and you’ve got a great dinner for your family!

Chicken Tetrazzini

• 1/2 pound uncooked spaghetti
• 1/4 cup finely chopped onion
• 1 garlic clove, minced
• 1 tablespoon butter
• 3 tablespoon cornstarch
• 1 can {14.5 oz} chicken broth
• 1 can {12 oz} evaporated milk
• 2 1/2 cups cubed cooked chicken
• 1 can {4 oz} mushrooms, drained
• 1/2 teaspoon seasoned salt
• dash pepper
• 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon paprika

Cook spaghetti according to package directions, drain.

In a large saucepan, sauté the onion and garlic in butter until tender.  Combine cornstarch and broth until smooth; stir into the onion mixture.  Bring to a boil; cook an stir for 2 minutes or until thickened.  Reduce the heat to low.  Add the milk; cook and stir for 2-3 minutes.  Stir in the spaghetti, chicken, mushrooms, salt and pepper.

Transfer to an 8 inch square baking dish coated with cooking spray.  Cover and bake at 350 for 20 minutes.  Uncover; sprinkle with paprika and parmesan cheese.  Bake 5-10 minutes longer or until heated through.

Yield 6 servings.