Ingredients: |
Ingredients: 10 slices bacon, or more (I use a pound)
1 c. sliced fresh mushrooms
1/2 c. onion, chopped
1/2 c. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
14 oz. chicken broth
2 cups half-and-half
3 - 4 T. dry sherry
9 oz. spaghetti, cooked and drained
3 cups cubed cooked chicken (breast or tenderloin)
3/4 c. grated Parmesan cheese
Paprika
Snipped parsely
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Directions: |
Directions:Preheat oven to 350°F degrees.
1. In a large skillet, cook bacon over medium-high heat until crisp. Drain on paper towels. Reserve a half cup of drippings in the skillet. Crumble bacon and set aside.
2. Cook mushrooms and onion in drippings over medium-high heat until tender, stirring occasionally. Blend in the flour, salt and pepper.
3. Add chicken broth and half-and-half. Stir constantly over medium-high heat until mixture thickens and bubbles. Remove from heat. Stir in sherry.
5. In a 9 x 13" baking dish, mix spaghetti, chicken, crumbled bacon and 1/2 cup Parmesan cheese. Pour cream sauce over spaghetti mixture.
6. Sprinkle with remaining Parmesan cheese and paprika. Bake 30 minutes or until heated through.
Garnish with snipped parsely. |
Personal
Notes: |
Personal
Notes: My mom loved to serve this recipe for brunches and dinners! (It was a yearly stand-by at the Covered Bridge Festival in October.) If she were expecting a larger crowd, she would double the recipe. She would use San Giorgio spaghetti #8 and seasoned, baked chicken breast or tenderloin. This recipe can be made a day ahead of time; remove from refrigerator and let come to room temperature before baking.
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This recipe for Aunt Ceel's Chicken Tettrazini is from