Tuesday, May 14, 2013
Winner Winner - that's Chicken in my Dinner...
This is a Mr. Food Recipe. Remember him? He used to be on the news, do a food segment with his gigantic white puffy chef’s hat and huge nose? No? Really? Am I the only one who remembers this dude? Eh… still a good recipe even if you can’t remember things. :)
This is an easy one – can be made a day ahead and baked the next day… also good to freeze and reheat. That is… if you have room in your freezer… which we might not have anymore…. Since I went freezer meal crazy….
Chicken TetrazziniWhat you Need!
8 ounces uncooked spaghetti
1 3/4 cups chicken broth
8 ounces fresh or canned mushrooms, sliced (about 3 cups)
2 cups low-fat milk
3 tablespoons cornstarch
1/4 cup dry white wine or water
1/2 teaspoon salt
1/2 teaspoon black pepper
3 cups coarsely chopped cooked chicken breast
1/4 cup Italian-style bread crumbs
Make it!Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
Cook spaghetti according to package directions; drain and set aside.
In a large saucepan, bring broth to a boil over medium-high heat. Stir in mushrooms then reduce heat to medium-low and simmer 4 to 5 minutes, or until mushrooms are tender. Stir in milk.
In a small cup, combine cornstarch and wine, and stir until smooth; slowly pour into mushroom mixture. Increase heat to medium and bring to a boil, stirring constantly.
Remove from heat and stir in salt, pepper, and chicken. Add spaghetti and toss until well coated. Spoon spaghetti mixture into prepared baking dish and sprinkle evenly with bread crumbs.
Bake 20 to 25 minutes, or until golden and bubbly.