Chicken Tetrazzini is a creamy pasta dish that is easy to make. Take a break from tomato-based pasta dishes. An instant pot simplifies chicken preparation...
- 1 lb spaghetti, uncooked
- 1 tbsp olive oil
- 1 cup frozen peas
- 1 jar pimentos, 4 oz
- 1 jar chicken or turkey gravy
- 1 ½ cups half and half
- 1 ½ cups chicken broth
- 2 ½ cups shredded cooked chicken
- ⅔ cup parmesan cheese, shredded
- ½ cup panko or Italian breadcrumbs
- 1 cup mushrooms, sliced or diced
- salt and pepper, to taste
Preheat oven to 350°. Spray a 13" x 9 " casserole dish with cooking spray and set aside.
Cook the spaghetti in salted water as directed on the package. Drain. Return the spaghetti to the pot. ..
In the medium saucepan, heat the olive oil and add the mushrooms and peas. Cook until tender.
Add the chicken broth, gravy, and half and half to the saucepan. Heat to a simmer.
Pour the saucepan contents over the spaghetti and chicken. Then mix until the pasta is coated with the sauce.
Spread mixture evenly into the casserole.
Top with shredded parmesan cheese and breadcrumbs.