Chicken Tetrazzini with Wisconsin Parmesan
- 8 ounces uncooked spaghetti, broken in half
- 3 tablespoon butter, divided
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon celery salt
- ⅛ teaspoon pepper
- 2 cups milk
- 1 cup chicken stock
- 3 cups chopped cooked chicken
- 1 (4-ounce) can mushrooms, drained
- ¼ cup pimiento strips
- ¾ cup (about 3 ounces) grated Parmesan cheese, divided
Instructions:
This delicious chicken and pasta casserole makes a wonderful meal with a tossed salad and crusty bread.
- In a large saucepan cook the spaghetti according to the package directions; drain. Stir in 1 tablespoon of the butter until the butter is melted; set aside.
- Preheat the oven to broil.
- In a 3-quart saucepan, melt the remaining 2 tablespoons of butter; stir in the flour, salt, paprika, celery salt, and pepper. Remove from the heat. Gradually stir in the milk and chicken stock. Cook over medium heat, stirring constantly, until thickened. Add the chicken, mushrooms, pimiento, spaghetti, and ¼ cup of the Parmesan cheese; heat thoroughly. Place the chicken mixture on an ovenproof platter or shallow casserole; sprinkle the remaining ½ cup of Parmesan cheese over the top. Broil about 3 inches from the heat until lightly browned.