Recipe by MA in Florida
I got this recipe from a Myra Waldo around the world cookbook many, many years ago and it is still my favorite Tetrazzini recipe. I use the sauce in many other recipes ( chicken divan, etc.) and as a substitute for cream of.... in some recipes. It makes a lot. (She suggested putting it in two 2 1/2 quart casseroles and freezing one.) It is also good made with leftover turkey. I often increase the amounts of the cheeses.
- 3⁄4 lb spaghetti
- 1⁄4 lb butter
- 1 lb mushroom, sliced
- 5 tablespoons flour
- 3 cups chicken broth
- 1 1⁄2 cups heavy cream
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon white pepper
- 1⁄8 teaspoon nutmeg
- 4 tablespoons dry sherry or 4 tablespoons white wine
- 1⁄2 cup swiss cheese, grated
- 4 cups cooked chicken (or turkey)
- 1⁄2 cup parmesan cheese
Directions See How It's Made
- Cook spaghetti 1- 2 minutes less than package directions.
- Melt half the butter in skillet and sauté sliced mushrooms for 5 minute.
- Melt remaining butter in a saucepan.
- Stir in flour until smooth.
- Gradually add chicken broth and cream, stirring constantly, until it reaches boiling point.
- Cook on low heat for 10 minutes.
- Stir in salt, pepper, nutmeg, wine and swiss cheese until cheese melts.
- Mix 1/2 of the sauce with the mushrooms and spaghetti.
- Mix remaining half of the sauce with the chicken.
- Layer in a large casserole (or in two 2 1/2 quart casseroles and freeze one).
- Sprinkle with parmesan cheese.
- Bake in a 350°F oven for 25 minutes or until heated through and browned.
- To cook when frozen:.
- Place covered in preheated 325°F oven for 20 minutes.
- Remove cover and sprinkle with 1/4 cup parmesan cheese.
- Raise oven temperature to 350°F and bake for 20 minutes or until browned.