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Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini, by , is from BRAT Diet, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, October 6, 2008


1/2 lb. sliced fresh mushrooms
5 tbsp. butter, divided
1 tbsp. lemon juice
2 tbsp. flour
1/4 tsp. paprika
1 1/2 tsp. salt
1/4 tsp. white pepper
1/8 tsp. nutmeg
2 1/2 c. chicken broth
1/4 c. sherry wine
8 oz. cooked spaghetti noodles
4 c. cooked, diced chicken
parmesan cheese

Saute mushrooms in 2 tbsp. butter, add lemon juice and set aside. Melt remaining butter, stir in flour, paprika, salt, white pepper and nutmeg. Add chicken broth. After sauce thickens, add sherry.

In 13x9x2 dish layer: 1/2 of spaghetti, 1/2 of chicken, 1/2 of the mushrooms. Pour on 1/2 of sauce and repeat layers, finishing with the sauce. Sprinkle with parmesan cheese and paprika. Bake at 400 for 25 minutes or until hot and bubbly.




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