Monday, December 12, 2011

Chicken Tetrazzini

Today's recipe comes from Donna. Donna is a member of the Schooling at Home Etsians as well as the owner and creator of Naturally Comfy, homeschooling mother of 4 and blogger.

According to her blog, this recipe is a family favorite. We hope you enjoy it as well.

Chicken Tetrazzini

¼ C butter or margarine
¼ C flour
½ tsp salt
¼ teaspoon pepper
1 C chicken broth
1 C whipping cream (half-n-half also works well)
2 Tbs sherry ( I use water)
1 package (7 oz) spaghetti, cooked and drained)
2 C cubed cooked chicken or turkey
1 can (3 oz) sliced mushrooms, drained (I leave these out and it's fine)
½ C grated Parmesan cheese

Heat oven to 350*F. Melt butter in large saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in wine, spaghetti, chicken and mushrooms. Pour into ungreased 2-quart casserole dish. Sprinkle with cheese. Bake uncovered 20 minutes or until bubbly.
6 servings

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