Tetrazzini

An old classic. I generally use chicken, but any poultry would do nicely.

1 pkg cooked and chopped or shredded chicken thighs or whatever parts you prefer
8 oz. pasta, cooked – vermicelli or broken up spaghetti for more traditional dish
1/2 C butter
1/2 C onions, chopped
1/4 C green pepper, chopped
1/2 C flour
3 C milk
1 C chicken stock (from cooking your chicken parts)
2 C Parmesan cheese (save 1 C for topping)
1 C of another cheese – I used gouda
6 oz jar of mushrooms or about 1 C of sliced fresh mushrooms* (opt)
3/4 C of slivered almonds (opt)
1 C frozen peas (opt)
salt and pepper to taste

Preheat oven to 350º.
Cook your pasta.
In a cooking pot, melt butter and sauté onions and green pepper *(if using fresh mushrooms, sauté them here). When onions are nearly translucent, add flour, stir to coat and cook several minutes but don’t let it brown. Slowly whisk in the milk and stock over a medium heat. Whisk nearly constantly for 8 to 10 minutes until mixture is thickened and bubbling. Season with salt and pepper. Add in 1 C Parmesan cheese and 1 C of the other cheese you chose. Remove from heat and add chicken, mushrooms, peas, and cooked pasta.
Spoon into buttered baking dish (13×9) and sprinkle with remaining Parmesan and almonds.
Bake 35 min until bubbly.

***Adjust the amount of veggies to your taste. We don’t like green peppers much, so you may want to double the amount. If planning to freeze this, omit the mushrooms…they get squeaky. Don’t over do the cheese…you just want creamy not ooey gooey.

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