The name of this dish says it all; you can literally get two complete dinners ready in less than an hour! Makes 2 Chicken Tetrazzini features chicken and spaghetti cooked to tender perfection in a creamy, savory, white sauce. Made extra meaty with mushrooms and with a touch of heat from pimentos, Makes 2 Chicken Tetrazzini is a buttery beauty of a main course perfect for weekday meal prep or for potluck dinners. If you're feeling generous, you can even give one to your neighbor or a friend!
Ingredients• 1/3 cup butter, cubed • 1/3 cup all-purpose flour • 3/4 teaspoon salt • 1/4 teaspoon white pepper • 1 (14.5-ounce) can chicken broth • 1 1/2 cups half-and-half cream • 1 cup heavy whipping cream • 4 cups chicken, cooked and cubed • 3 (4-ounce) cans mushroom stems and pieces, drained • 1 (4-ounce) jar sliced pimientos, drained • 1 (12-ounce) package spaghetti, cooked to package directions • 1/2 cup parmesan cheese, grated
Preheat the oven to 350 degrees F.
Grease two 11x7-inch baking dishes.
In a dutch oven on the stove-top over medium heat, melt the butter.
Stir in the flour, salt, and white pepper until you have a smooth paste and the raw flour smell has completely dissipated, for about 3 minutes.
Slowly add in the chicken broth, half-and-half, and whipping cream, whisking constantly until smooth and fully incorporated.
Bring the mixture to a boil.
Add in the chicken, mushrooms, and pimentos.
Add in the cooked spaghetti, and toss to coat.
Pour the spaghetti and chicken mixture equally into the greased baking dishes.
Sprinkle with the cheese.
Bake either one or both of the casseroles uncovered until heated through, for about 20-25 minutes.
Stir before serving hot.
If you choose to freeze one (or both) of the casserole dishes, they will need to be thawed in the fridge overnight before baking. Then cover and bake at 350 degrees F. Uncover and continue baking until heated through, for about 15-20 minutes. Serve hot.