My version of Chicken Tetrazzinii, inspired by a combination of my grandmothers' and recipes I found on the internet.
Chicken and spaghetti noodles bathed in a creamy sauce, and topped with cheddar cheese. It can be made with turkey or chicken, and is great paired with a salad & crusty bread.
Cook, cool, and then shred chicken (white meat or combination white & dark).
Cook spaghetti in same chicken broth until al dente and drain.
Combine cooked spaghetti with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar.
Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately at 350F degrees for 45 minutes until bubbly.
(If the cheese on top starts to get too cooked, cover with foil).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1159g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 858 (57%)|
|Amt Per Serving||% DV|
|Total Fat 95.3g||127 %|
|Saturated Fat 46.4g||232 %|
|Monounsaturated Fat 29.8g|
|Polyunsanturated Fat 10.7g|
|Cholesterol 317.6mg||98 %|
|Sodium 3802.8mg||131 %|
|Potassium 2058.1mg||54 %|
|Total Carbohydrate 77.4g||23 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 77.2g|
|Protein 81.8g||117 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1494
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