Wednesday, November 4, 2015

JEAN'S CHICKEN TETRAZZINI

JEAN'S CHICKEN TETRAZZINI

2 Tbsp margarine
2 Tbsp flour
1 3/4 cups milk
2 cups (8 oz) mozzarella cheese
3/4 cup parmesan cheese
7 oz spaghetti, broken, cooked, drained
1 1/2 cup chopped chicken
1 4 oz can mushrooms, drained (may use fresh)
2 tbsp chopped pimento

Melt margarine in saucepan over low heat.  Blend in flour.  Gradually  add milk.  Cook, stirring constantly, until thickened.  Add 1 1/2 cups mozzarella cheese and 1/2 cup parmesan cheese, stir until melted.  Add spaghetti, chicken, mushrooms and pimento; mix lightly.  Spoon into 1 1/2 quart casserole.  Bake at 350 degrees for 20 minutes.  Top with remaining cheese and continue baking until cheese is melted.
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4 comments:

  1. TomNovember 4, 2015 at 7:44 AM

    We should try this!

    ReplyDelete
  2. New York State Of MindNovember 4, 2015 at 8:13 AM

    Good Morning Tom,
    Try it and let us know how you make out.

    Marilyn

    ReplyDelete
  3. AnonymousNovember 4, 2015 at 8:34 PM

    I've made it using leftover turkey and it's fabulous. Thank Jean for reminding me since Thanksgiving dinner leaves us with lots of leftovers!
    Carol in SC

    ReplyDelete
  4. New York State Of MindNovember 4, 2015 at 9:21 PM

    Hi Carol in SC,
    That's a great idea with turkey, too. I never thought of that. Will see that Jean gets your message.

    Marilyn

    ReplyDelete

Welcome to my blog. Marilyn