Chicken Tetrazzini

Chicken Tetrazzini
Makes 6
Prep 20 m
Cook 240 - 300 m
Cook In slow-cooker on HIGH or on LOW 9 to 10 hours



  1. 1 of 5 Layer the chopped onion, green beans and mushrooms in the bottom of a 5- to 5-1/2-quart slow-cooker. Arrange the chicken thighs on top. Sprinkle with thyme, salt and pepper. Pour in chicken broth.
  2. 2 of 5 Cover pot; cook on HIGH for 4 to 5 hours, or on LOW for 9 to 10 hours, or until the chicken and green beans are tender.
  3. 3 of 5 At end of cooking, stir together flour and the 1/2 cup water in small bowl until smooth. Stir 1 cup of cooking liquid from slow-cooker into flour mixture until smooth; stir into slow-cooker. Cook, covered, on high for 10 to 15 minutes or until thickened. Stir in sherry, heavy cream and pimiento; cook, covered, on high power another 5 minutes. Stir in the Parmesan cheese.
  4. 4 of 5 While chicken mixture is cooking in step 3 above, cook spaghetti following package directions. Drain.
  5. 5 of 5 Transfer spaghetti to a platter and top with chicken mixture. Sprinkle with parsley, if desired.
Nutrition Information for Chicken Tetrazzini
Servings Per Recipe: 6
Per Serving: 8 g sat. fat, 37 g pro., 72 g carb., 20 g Fat, total, 108 mg chol., 6 g fiber, 819 mg sodium, 617 kcal cal.