Thursday, December 30, 2010

Chicken Tetrazzini

Chicken Tetrazzini is one of our family favorites, and is a meal that we usually have all the ingredients for, making it an easy last-minute meal.

1/2 a 16 oz box of spaghetti
1/4 cup butter
1/4 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup chicken broth
1 cup heavy whipping cream
2 tablespoons white wine, sherry, or water
2 cups cooked, cubed, chicken
4.5 oz jar sliced mushrooms
1/2 cup grated Parmesan cheese

1. Heat oven to 350 degrees.
2. Cook and drain pasta as directed on package.
3. Meanwhile, melt butter in 2-quart saucepan. Cook cubed chicken in melted butter.

4. Remove chicken.
5. Add flour, salt, and pepper to the remaining butter in pan.

5. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat.

6. Stir in broth and whipping cream. Heat to boiling, stirring constantly. Boil and stir for 1 minute.

7. Stir spaghetti, wine, chicken, and mushrooms into sauce. Pour spaghetti mixture into ungreased 2-quart casserole. Sprinkle with cheese.

8. Bake uncovered about 30 minutes or until bubbly in center. Enjoy!

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