Friday, July 15, 2011

Chicken and Ham Tetrazzini

In my hunt for all things creamy, starchy, and have no tomato sauce in sight - I stumbled across this beauty. It's from my Complete Cooking Light cookbook from forever ago (one of my FAV's). You can buy one HERE for $10?! That's a deal!! Everything I've tried in this cookbook is a keeper!

Anyway, there are quite a few ingredients but don't let that scare you away!! This is SO yummy.

cook 7 oz. spaghetti in boiling water until done. drain and set aside.

melt 2 tbsp. margerine in a large skillet and add:
1 C sliced mushrooms (I took this out because I hate them)
1 C chopped onion
1 chopped bell pepper
2 garlic cloves.

saute until soft. Then add:

1/4 C flour
1/2 tsp poultry seasoning
1/2 tsp pepper

stir for 30 seconds. Add:

1 1/4 C low fat milk.

Stir until thick, about 2-3 minutes.

stir in 1/4 C shredded cheddar cheese,
1/4 C chicken stock,
1 can cream of mushroom soup and
1/3 C parmesan cheese. remove from heat.

Add 1 1/2 C chopped pre-cooked chicken,
3/4 C diced ham, and
1 4 oz. jar pimentos.

combine cooked spaghetti and ham/chicken mixture, and then pour into 9x13 sprayed with cooking spray. Top with 1/3 C parmesan cheese, 1/2 C cheddar, and a sprinkle of paprika.

Bake uncovered at 350 for 20 minutes. I served this with wheat rolls and corn. (any veggie side would work)

This is supposed to serve 6, but after my 3 kids ate kid-like servings and Dave and I ate full adult size servings, we still have more than half the pan left. This is SO creamy, I loved it. (keep in mind, this could be pregnancy talking)

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