Chicken Tetrazzini (cotton Country)

Ingredients

• Servings: 1
• 1 (8 ounce) package spaghetti
• 1/2 cup butter
• 1 onion, chopped
• 1 cup chopped celery (optional)
• 3/4 cup chopped bell pepper
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup shredded sharp cheddar cheese
• 1 tablespoon all-purpose flour
• 2 (14.5 ounce) cans chicken broth
• 2 cups chopped cooked chicken, or to taste
• 1/2 cup toasted slivered almonds
• 1 (4 ounce) can sliced mushrooms, drained
• 1 (2 ounce) jar chopped pimento peppers
• 1 teaspoon salt
• 1/2 teaspoon celery salt
• 1/2 cup crushed buttery round crackers (such as ritz®), or as needed

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• preheat oven to 400 degrees f (200 degrees c).
• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. drain.
• melt butter in a large skillet over medium-high heat; saute onion, celery, and bell pepper in hot butter until softened and translucent, 5 to 10 minutes. whisk mushroom soup, cheddar cheese, and flour into onion mixture until cheese melts and mixture is smooth. add broth and stir until smooth.
• stir chicken, cooked spaghetti, almonds, mushrooms, pimento peppers, salt, and celery salt into cheese mixture. pour into an 11x13-inch baking dish and sprinkle crushed buttery round crackers over the top.
• bake in the preheated oven until golden and bubbling, 15 to 20 minutes.