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Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini, by , is from Ebner Family Favorite Recipes 2017, 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!

Contributor:  
Contributor:  
Julie Forsthoefel

Category:
Category:

Ingredients:  
Ingredients:  
1/3 C Margerine
1/3 C Flour
1/2 tsp salt
1/2 tsp. pepper
1 C Chicken Broth
1 C Half & Half Milk(original recipe calls for whipping cream but I find this too dry)
1/4 C + Milk
2 T Sherry
1 Pkg. (7 oz. or so) Linguine or Spaghetti Noodles
1/2 C Parmesan Cheese
White Chicken Cooked and Shredded(keep the broth that it is cooked in)
1 -4oz. can of Sliced Mushrooms (or use 6-7 fresh sliced mushrooms)

Directions:
Directions:
Preheat oven to 350

Cook noodles; drain and rinse; set aside.

Melt butter or margarine in a large saucepan, add flour, salt & pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in 1 C of broth, 1/2 & 1/2 cream, and 1/4 C milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat. Stir in sherry, mushrooms and 1/4 C parmesan cheese. Mix in chicken. Add additional 1/4 C milk to thin sauce a little Toss in noodles which are well rinsed. I may add a dab or 2 more milk if the sauce has not coated the spoon well.

Pour into 2 qt. ungreased or sprayed with PAM, casserole and sprinkle with remaining 1/4 C parmesan cheese.

Bake uncovered 30-45 minutes or until browned on top and bubbly. I turn on the broiler for 2-3 minutes after baking for 40 minutes.

Personal Notes:
Personal Notes:
This recipe came from Aunt Nancy Forsthoefel.

 

 

 

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