Potluck Chicken Tetrazzini
The original dish was created in 1908 in san francisco in honor of opera star luisa tetrazzini. There is a cooling and standing time of a total of 10 minutes. This was found in better homes and gardens, may 2007 edition. This is so delicious and such great comfort food! Use both red & yellow peppers, they make it taste wonderful!
Steps
Preheat oven to 350f.
Remove meat from chicken.
Discard bones.
Cut chicken pieces in chunks to equal 3 cups.
Save remaining chicken for another use.
In dutch oven cook spaghetti according to package directions.
Add asparagus the last 1 minute of cooking.
Drain.
Return to pan.
Meanwhile , in large skillet cook mushrooms and sweet peppers in hot butter over medium heat for 8 to 10 minutes or until mushrooms are tender , stirring occasionally.
Stir in flour and black pepper until well combined.
Add broth and milk all at once.
Cook and stir until thickened and bubbly.
Add mushroom mixture , chicken pieces , swiss cheese , and half the lemon peel to pasta mixture in dutch oven.
Toss gently to coat.
Spoon pasta mixture into 3-quart rectangular baking dish.
In a medium bowl toss together bread cubes , olive oil , and remaining lemon peel.
Spread bread cube mixture on pasta mixture.
Bake , uncovered , for 15 minutes or until heated through.
Let stand for 5 minutes before s.
Ingredients
rotisserie-cooked chicken, spaghetti, fresh asparagus, button mushrooms, red peppers, butter, all-purpose flour, black pepper, chicken broth, milk, swiss cheese, lemon peel, sourdough bread, olive oil, fresh parsley