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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Tetrazzini Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
1 (8 oz.) package spaghetti, broken into small pieces
¼ c. butter
¼ c. all-purpose flour
¾ tsp. salt
¼ tsp. ground black pepper
1 c. chicken broth
1 c. heavy cream
2 T cooking sherry
1 small can mushrooms (I prefer to use 8 oz. pkg. fresh sliced mushrooms)
2 c. chopped cooked chicken (use rotisserie chicken for time saving step)
½ c. shredded or shaved parmesan cheese (we like more!)

Directions:
Directions:
Preheat oven to 350. Lightly grease a 9x13 baking dish. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8-10 minutes, or until al dente; drain. Meanwhile in a large skillet, melt butter over low heat. Stir in flour, salt and pepper. Cook, stirring, until it is smooth. Remove from heat and gradually stir in chicken broth and cream. Return to heat, and bring to a low boil for approx. 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms*, and chicken. Pour mixture into the prepared baking dish, and top with parmesan cheese. Bake for 30-40 minutes until bubbly and lightly browned.

*Since I use fresh mushrooms, I like to lightly sauté them in a pan with a little olive oil before adding to other ingredients.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15-20 minutes
Personal Notes:
Personal Notes:
I generally double the recipe ingredients as it reheats well and since my husband and I are now empty-nesters. I will put some in 8x8 pan for us and then split remaining in foil loaf pans and freeze them to give to my two kids when they come home to visit so they can take with them a home-cooked meal made with love from their Mom back home.

 

 

 

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