Rich and Creamy Chicken or Turkey Tetrazzini

Indulge yourself. You know you want to. ;) This is a wonderfully rich tetrazzini that your family will ask for again and again.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 5  tablespoons butter, divided
• 1  large yellow onion, chopped
• 1  lb  sliced mushrooms
• 2  tablespoons flour
• 2  cups chicken broth
• 1  garlic clove, minced
• 1  cup  cream or 1  cup half-and-half
• 4  tablespoons sherry wine
• 8  ounces  grated parmesan cheese, divided
• 1  whole chickens (cooked and boned) or 4  cooked chicken breasts or 4  cups  cooked turkey, meat cut into bite-sized pieces
• 1  lb spaghetti, cooked
•  salt and pepper, to taste
• 1⁄4 cup  Italian breadcrumbs

Directions

1. Preheat oven to 375 degrees F.
2. In a skillet melt 2 tablespoons butter and sauté the mushrooms and onions until soft; remove from pan and set aside.
3. Melt the remaining 3 tablespoons butter and stir in 2 tablespoons flour; cook over medium heat for 1 to 2 minutes to make a roux, stirring constantly (the flour should turn a nice golden color, but be careful not to burn).
4. Add chicken broth and garlic and cook over low heat for 1 minute.
5. Stir in the sherry and 3/4 of the Parmesan cheese; add the sautéed onions/mushrooms and stir until cheese melts, then stir in the cream or half and half.
6. Combine the sauce, cooked and cut-up chicken or turkey, and cooked spaghetti noodles in a large bowl, then spread the mixture into a lightly-buttered/oiled large casserole.
7. Bake for 30 minutes or until the top begins to brown; combine the remaining Parmesan with the bread crumbs, then sprinkle it over the casserole and bake for 5 minutes longer.
8. Adapted from a post by peggy at Gail's Recipe Swap, who got it from Gourmet Magazine.
9. Pat-NoCal’s notes: This is delicious. I didn’t have pimientos so I sauteed some red bell pepper with the mushrooms. Recipe is easily halved. Next time I might use slightly less spaghetti for better sauce coverage.
10. nlb’s notes to Peggy: I made your Turkey Tetrazzini tonight and it was absolutely wonderful. I only tweaked this recipe a teensy bit by putting one smashed clove of garlic in the sauce, using roasted red peppers, and medium egg noodles instead of spaghetti. I used the Madeira too and it adds a great dimension to this delicious sauce.