Chicken Tetrazzini
Servings: 8 servings
Ingredients
- 1 rotisserie chicken deboned and chopped
- 12 oz gluten-free spaghetti cooked 2 minutes less than the package directions
- 1 medium red bell pepper finely diced
- 2 medium stalks celery finely diced
- 1 medium onion finely diced
- 3 cloves garlic minced
- 4 cups milk
- 4 tsp chicken bouillon
- 2 cups Parmesan cheese grated
- 2 cups mozzarella cheese grated
- 1 tsp thyme
- Salt and pepper to taste
- 3 Tbs cornstarch
- 2 Tbs butter
Instructions
- Preheat 350 degrees F.
- In a 9-inch Dutch oven melt the butter and cook the onions and peppers until tender. Add the minced garlic and heat until fragrant.
- In a small bowl mix milk, spices, cornstarch, bouillon, and add to the Dutch oven. Heat until bubbly. Salt and pepper to taste.
- Stir in the cheese allowing it melt.
- Toss the chicken and spaghetti into the veggies and sauce.
- Bake for 30-40 minutes until warmed through.
- Remove and allow to rest for 10 minutes.
- Serve.
Notes
Be sure to check labels for gluten-free.
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