Potluck Chicken Tetrazzini

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 1 store-bought rotisserie-cooked chicken
• 8 ounces dried spaghetti or 8 ounces linguine, broken in half
• 12 ounces fresh asparagus, trimmed and cut into 1-inch pieces
• 8 ounces small whole fresh button mushrooms
• 3 medium red peppers (or both mixed) or 3 medium yellow sweet peppers, seeded and cut into 1-inch pieces (or both mixed)
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 1/8 teaspoon black pepper
• 1 (14 ounce) can chicken broth
• 3/4 cup milk
• 1/2 cup shredded swiss cheese (2 oz.)
• 1 tablespoon finely shredded lemon peel
• 2 slices sourdough bread, cut into cubes (about 1-1/2 cups)
• 1 tablespoon olive oil
• 2 tablespoons snipped fresh parsley

Recipe

• 1 preheat oven to 350ºf.
• 2 remove meat from chicken; discard bones.
• 3 cut chicken pieces in chunks to equal 3 cups.
• 4 save remaining chicken for another use.
• 5 in dutch oven cook spaghetti according to package directions.
• 6 add asparagus the last 1 minute of cooking.
• 7 drain.
• 8 return to pan.
• 9 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.
• 10 stir in flour and black pepper until well combined.
• 11 add broth and milk all at once.
• 12 cook and stir until thickened and bubbly.
• 13 add mushroom mixture, chicken pieces, swiss cheese, and half the lemon peel to pasta mixture in dutch oven.
• 14 toss gently to coat.
• 15 spoon pasta mixture into 3-quart rectangular baking dish.
• 16 in a medium bowl toss together bread cubes, olive oil, and remaining lemon peel.
• 17 spread bread cube mixture on pasta mixture.
• 18 bake, uncovered, for 15 minutes or until heated through.
• 19 let stand for 5 minutes before serving.
• 20 sprinkle with parsley before serving.