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Chicken Tetrazzini Bake

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Submitted by 1tracy

YIELD

6 servings

PREP

40 min

COOK

30 min

READY

70 min

Ingredients

½ 118
CUP ML ONIONS
sliced
¼ 59
CUP ML MARGARINE
¼ 59
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML SAGE
ground *
¼ 1.3
TEASPOON ML BLACK PEPPER
2 473
CUPS ML CHICKEN BROTH
1 237
CUP ML MILK
4.5 4.5
OUNCE JAR OUNCE JAR MUSHROOMS
sliced, drained
3 7.1E+2
CUPS ML CHICKEN
cubed, cooked
½ 118
CUP ML PARSLEY LEAVES
chopped fresh
79
CUP ML PARMESAN CHEESE
grated
7 7
OUNCE PACKAGE OUNCE PACKAGE SPAGHETTI
cooked, drained
2 2
OUNCE JAR OUNCE JAR PIMENTOS
drained
½ 118
CUP ML SWISS CHEESE
shredded

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 418g (14.7 oz)
Amount per Serving
Calories 683 38% from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 122mg 41%
Sodium 898mg 37%
Total Carbohydrate 18g 18%
Dietary Fiber 3g 10%
Sugars g
Protein 100g
Vitamin A 36% Vitamin C 36%
Calcium 32% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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