Chicken Tetrazinni

The dish is named after Italian opera star Luisa Tetrazzini.  It is widely believed to have been invented circa 1908–1910 by Ernest Arbogast, the chef at the Palace Hotel in San Francisco, California, where Tetrazzini was a long-time resident. Tetrazzini, is sometimes thought to have originated in Italy, but it's an American dish made with chopped poultry or seafood, button mushrooms, and slivered almonds in a butter, cream and Parmesan sauce flavored with sherry and basic vegetables such as onions, celery, and carrots. 

It is often served hot over spaghetti or some similarly thin pasta, garnished with lemon or parsley, and topped with additional almonds and/or Parmesan cheese. Alternatively, a tetrazzini can be prepared as a baked noodle casserole as this one is.  The components are cooked separately and then are combined in a large casserole dish to bake.  Thank you Wikipedia!

In this version, sharp Cheddar cheese joins Parmesan which makes it extra cheesy.  The diced pimentos add a little sweetness and the crunch of the slivered almonds is awesome!

Here's our ingredient list:
8 oz. dry spaghetti
1 cup thinly sliced celery
1/2 cup diced onion
4 T. unsalted butter
8 oz. button mushrooms, sliced
1 cup diced green bell pepper
1 t. minced fresh garlic
1/2 cup all purpose flour
2 cups whole milk
8 oz. shredded sharp Cheddar cheese
4 oz. diced pimentos, drained
2 T. Worcestershire sauce
1/8 t. ground nutmeg
1/4 cup dry sherry
salt, black pepper and red pepper flakes to taste
2 cups diced cooked chicken
3/4 cup slivered almonds, toasted
1 cup shredded Parmesan

Preheat oven to 375 degrees. Coat a 3 quart baking dish with non-stick spray.

Cook spaghetti in pot of boiling salted water, according to package directions; drain.

Saute celery and onion in butter in a large saucepan over medium-high heat, 3 minutes.

Add bell peppers and mushrooms; cook 3 minutes.

Add garlic and cook 1 minute.

Stir in flour; cook 2 minutes, then add milk, stirring constantly until thick.

Stir in cheddar, pimentos, Worcestershire, and nutmeg until cheddar melts.  Stir in sherry and season casserole with salt, pepper, and red pepper flakes.

Add chicken, almonds, and spaghetti to saucepan.

Transfer mixture to baking dish.  Sprinkle Parmesan over the top and bake tetrazinni until bubbly, 18 - 20 minutes.

You can assemble this dish a day ahead and cover and refrigerate.  Bake it, covered with foil for 25 minutes, then uncover and bake it 20 - 25 minutes more.

From Cuisine Celebrate the Seasons