Chicken Tetrazzini
Ingredients
- Spaghetti - 8 oz.
- Butter - 1/4 cup
- Flour - 3 Tbs.
- Chicken Broth - 2 cups
- Half and Half - 3/4 cup
- Sherry - 1-3 Tbs. (if desired)
- Fresh Parsley - 1 Tbs. chopped
- Salt - 1 tsp.
- Nutmeg - 1/16 tsp.
- Black Pepper - dash
- Chicken - 3 cups cooked and cubed
- Sliced Mushrooms - 4-1/2 oz. jar
- Parmesan Cheese - 1/2 cup grated
- Fresh Parsley - for garnish
Instructions
Heat oven to 350°. Cook spaghetti as directed on package. Drain. Set aside. In Dutch oven, melt butter. Stir in flour until well blended. Add chicken broth; cook, stirring constantly until sauce is thickened. Remove from heat; stir in half and half, sherry, 1 tablespoon fresh chopped parsley, salt, nutmeg and pepper. Toss chicken, mushrooms and cooked spaghetti into sauce. Turn mixture into 13 x 9 inch pan. Sprinkle with Parmesan cheese. Bake at 350° for 30 to 40 minutes or until thoroughly heated. Garnish with parsley before serving. Makes 8 servings.
