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Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini, by , is from HOME COOKING Favorites from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Louise Bonner
Added: Sunday, May 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 boiled chicken (or 3 cups shredded meat)
1/2 lb. spaghetti
1/2 cup slivered almonds
1/2 lb. sauteed mushrooms
3 Tbsp. dry white wine
5-6 Tbsp. butter
2 Tbsp. flour
2 cups chicken broth
1 cup whipping cream
grated parmesan cheese

Directions:
Directions:
Boil chicken in salted water until done. Cool and remove meat. (Can use breasts instead of whole chicken.) Set shredded meat aside. Cook spaghetti as directed on package. Drain spaghetti and rinse with cool water. Sautee mushrooms using 2 Tbsp. butter and 3 Tbps. white wine. Combine spaghetti, chicken, almonds, and mushrooms and put into greased 9" X 13" casserole dish. Make a sauce of 3 Tbsp. butter, 2 Tbsp. flour and 2 cups chicken broth. Season to taste with salt and pepper. Remove from heat and add 1 cup heated whipping cream. Pour sauce over casserole and sprinkle the top with grated parmesan cheese. Heat in 350 oven until bubbly.

Personal Notes:
Personal Notes:
Can be made ahead of time and re-heated. Freezes well.

 

 

 

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