Рецепт Chicken Tetrazzini Florentine
Chicken Tetrazzini Florentine
It’s time to clean out the pantry time again…one of my favorite times of the month! I don’t often share what I throw together because frankly, while it may taste good, it’s not always pretty. But this one turned out tasty and pretty, so I’m sharing…
Chicken Tetrazzini Florentine
Ingredients:
1 pound any pasta you have on hand-this is a great time to use up those odds and ends in the bottom of the box!
- 2 handfuls baby spinach
- 3 tablespoons butter
- 1 onion-chopped
- 1 package mushrooms-sliced
- 3 tablespoons flour
- 1 1/2 cups chicken broth
- 1 rotisserie chicken-cut up
- 1/2 cup sour cream
- 1 tablespoon Italian seasoning
- 4 tablespoons grated Parmesan cheese
- 1 1/2 cups any shredded cheese you have on hand
- 1/2 cup bread crumbs
- 4 tablespoons butter-cut up
Directions:
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray.
Cook pasta according to manufacturer's directions and throw in the spinach to wilt the last minute or 2.
In a large skillet over medium high heat, melt the butter. Add onions and cook until translucent. Stir in sliced mushrooms, continue cooking about another 3 minutes or until a little browned. Add in the flour and stir, cooking another minute or until the flour is incorporated. Add broth, stir and cook until the broth is warmed and thickened. Add the chicken and stir.
Drain the pasta and pour into the skillet. Add in the sour cream, Italian seasoning, grated Parmesan the shredded cheese. Mix and pour into the casserole dish. Top with the bread crumbs and the butter. Bake for 20-25 minutes or until browned on top and bubbling around the edges.