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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini is from Generations of Good Eating: Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (8 ounce) package spaghetti
1 cup sliced fresh mushrooms
1 small onion, thinly sliced
1/4 cup butter
1/4 cup flour
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
3 cups chicken broth
1/2 cup whipping cream
3 1/2 cups diced cooked chicken
1 cup (4 ounces) shredded sharp cheddar cheese
Directions:
Directions:
Preheat oven to 350º.

Cook spaghetti according to package directions and set aside. Saute mushrooms and onion in butter in a large saucepan until tender. Add flour, salt, poultry seasoning, and pepper; stir well. Cook 1 minute, stirring constantly. Gradually add broth; cook over medium heat, stirring constantly, until thickened and bubbly. Add cream and stir until smooth. Stir in chicken.

Place half of drained spaghetti in a greased, shallow 2-quart casserole. Spoon half of chicken mixture over spaghetti. Repeat layers. Bake uncovered for 20 minutes. Sprinkle with cheddar cheese, and bake an additional 5 minutes or until melted.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I like to cook the spaghetti in chicken broth - either reserved from stewing the chicken or Swanson's if I am using a baked chicken.

 

 

 

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