Chicken Tetrazzini Bake
Submitted by 1tracy
Chicken tetrazzini with a sage-scented cream sauce, spaghetti, mushrooms, and pimentos baked under melted Swiss cheese. A hearty casserole that serves 6 to 8.
YIELD
6 servingsPREP
40 minCOOK
30 minREADY
70 minSage gives this tetrazzini a warm, earthy twist you won’t find in most versions.
Onions soften in margarine, then get stirred into a roux with flour, sage, and pepper. Chicken broth and milk build the sauce into something creamy and smooth.
Mushrooms, cubed chicken, fresh parsley, parmesan, pimentos, and spaghetti all fold in, then the whole thing gets spread into a baking dish and topped with shredded Swiss cheese.
The Swiss melts into nutty, golden bubbles that give every serving a stretchy, satisfying pull.
Kitchen Tips
- Ground sage has a strong flavor, so measure carefully; a little goes a long way
- Swiss cheese on top is the twist here; its nutty flavor pairs better with sage than the usual parmesan-only crust
- Let the casserole rest a few minutes after baking so it holds together when you scoop it
Ingredients
Directions
In large saucepan over medium heat, cook onions in margarine until tender.
Stir in flour, salt, sage and pepper; cook until bubbly.
Stir in broth, milk and mushrooms.
Cook and stir until mixture boils and is slightly thickened.
Stir in remaining ingredients except Swiss cheese.
Spoon into ungreased 12×8-inch (2-quart) baking dish ; sprinkle with Swiss cheese.
Bake, uncovered, in preheated 350-degree oven 20 to 30 minutes until hot and bubbly.
If desired, sprinkle with additional chopped fresh parsley.
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