Chicken Tetrazzini, No Whipping Cream Required

I found this recipe in my very loved Better Homes and Gardens Cook Book and just had to share it with you. I hope you enjoy it as much as we do!

• Ready In: 45 mins
• Serves: 6

Ingredients

• 8  ounces  dried spaghetti or 8  ounces linguine
• 2  cups  sliced fresh mushrooms
• 1⁄2 cup  sliced green onion (4)
• 2  tablespoons butter or 2  tablespoons margarine
• 1⁄4 cup all-purpose flour
• 1⁄8 teaspoon black pepper
• 1⁄8 teaspoon ground nutmeg
• 1 1⁄4 cups chicken broth
• 1 1⁄4 cups milk or 1 1⁄4 cups half-and-half or 1 1⁄4 cups  light cream
• 2  cups  chopped  cooked chicken or 2  cups turkey
• 2  tablespoons dry sherry (optional)
• 1⁄4 cup  grated parmesan cheese
• 2  tablespoons  snipped fresh parsley (optional)
• 1⁄4 cup  sliced almonds, toasted (optional)

Directions

1. Cook spaghetti or linquine according to package directions; drain.
2. Meanwhile, in a large saucepan cook mushrooms and green onions in hot butter or EVOO until tender.
3. Stir in flour, pepper and nutmeg. Add broth and milk all at once. Cook and stir until thickened and bubbly.
4. Stir in chicken, sherry (if using), and half of Parmesan cheese. Add cooked spaghetti; stir gently to coat.
5. Transfer pasta mixture to a 2-quart rectangular baking dish. Sprinkle with the remaining Parmesan cheese and the almonds.
6. Bake in a 350 degree oven, uncovered, for 15 minutes. If desired, sprinkle with parsley before serving.