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Losers - Chicken Tetrazinni

  • 1/2 lb. uncooked spaghetti
  • 1/4 c. onions, finely chopped
  • 1 clove garlic, minced
  • 1 T. unsalted butter
  • 3 T. cornstarch
  • 14 oz. fat-free chicken broth
  • 12 oz. fat-free evaporated milk
  • 2 lg. boneless, skinless chicken breasts, cooked and shredded (or cubed)
  • 4 oz. canned mushrooms
  • 1/2 t. salt
  • 1/4 t. black pepper
  • 2 T. grated Parmesan cheese
  • 1/4 t. paprika

Preheat oven to 350 degrees.

Spray 8"x8" with cooking spray and set aside.

Cook spaghetti and drain. Set aside.

Saute onion and garlic in butter. 

Combine cornstarch and broth until smooth.  Then add to onion/garlic mixture.  While constantly stirring, bring to a boil and cook for two minutes until thickened.

Reduce heat to low and add evaporated milk.  Cook for an additional 2-3 minutes.

Add spaghetti, chicken, mushrooms, salt, and pepper.  Mix everything together.

Transfer mixture to the 8x8 pan, cover with lid or foil and cook for 20 min. at 350 degrees.   Uncover and sprinkle with parmesan and paprika.  Bake an additional 5-10 minutes until everything is hot and bubbling.