Chicken and Tetrazzini
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 8 ounces thin spaghetti
- 3 tablespoons butter or 3 tablespoons margarine
- 3 tablespoons all-purpose flour
- 1⁄4 teaspoon cayenne or 1/4 teaspoon black pepper
- 1 teaspoon salt
- 2 cups chicken broth
- 3⁄4 cup half-and-half
- 2 cups cooked chicken, diced
- 8 ounces mushrooms, sliced
- 3⁄4 cup parmesan cheese
- 1 tablespoon butter or 1 tablespoon margarine
- 1 tablespoon lemon juice
- 1⁄4 cup parmesan cheese
directions
- Cook pasta "al dente" according to package directions.
- While pasta is cooking, heat the butter in a saucepan. Add flour. Cook for a few mins., stirring. Add pepper and salt, and slowly stir in broth.
- Bring to a boil and simmer until slightly thickened. Stir in cream, chicken, and cheese.
- Heat butter and lemon juice in skillet. Saute' mushrooms until juice cooks off, about 5 minutes.
- Drain pasta. Combine with the cream mixture. Place half in shallow baking dish. Spread mushrooms over pasta, reserving some for garnish. Top with remainder.
- Sprinkle with cheese and reserved mushrooms.
- Bake at 375F for 20 minutes or until bubbly and lightly browned.
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RECIPE SUBMITTED BY
Judy81350
United States