Creamy Chicken Tetrazzini Bake

Name: Creamy Chicken Tetrazzini Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Cuisine: Italian, American
Ingredients: 0.25 cup All-Purpose Flour; 1 dash Black Pepper; 1 cup Chicken Broth; 8 whole Chicken Tenderloin; 1 tsp Garlic Salt; 0.33 cup Grated Parmesan Cheese; 1 cup Half & Half; 1 whole Red Bell Pepper; 1 pinch Salt & Pepper; 0.5 cup Shredded Cheese; 0.75 cup Sliced Mushrooms; 8 oz Spaghetti; 0.25 cup Unsalted Butter; 0.5 whole Yellow Bell Pepper

Dinner 🍽️Lunch 🥪 Italian 🇮🇹American High-Protein 💪Low-Carb Sugar-Free Halal 🕌

Creamy Chicken Tetrazzini Bake layers tender chicken and spaghetti with sautéed mushrooms and peppers in a velvety Swiss and Parmesan cream sauce. It’s rich, cozy, and lightly peppery, perfect for a family dinner or a potluck where you want classic comfort with a touch of brightness from the bell peppers.

Prep10 mins
Cook30 mins
Serves8
DifficultyMedium

1

In a large nonstick skillet, sauté the tenderloins. Season with salt and pepper to taste. Add the mushrooms, red bell peppers, and yellow bell peppers, and cook until the vegetables are tender.
2

Cook the spaghetti according to the package directions. Drain and set aside.
3

In a large saucepan, melt the butter or margarine and whisk in the flour. Gradually stir in the chicken broth and half-and-half. Cook over medium-low heat, stirring constantly, until the sauce starts to thicken. Season with garlic salt and ground black pepper to taste. Stir in the Swiss and Parmesan cheeses and continue cooking, stirring constantly, until the cheeses melt.
4

Stir in the chicken-vegetable mixture and heat through. Toss with the cooked pasta and top with grated Parmesan cheese, if desired.