Sherry Chicken Tetrazzini
photo by Ashley Cuoco
- Ready In:
- 3 tablespoons butter
- 8 ounces mushrooms, sliced
- 1 teaspoon garlic, chopped
- 1 (14 ounce) can chicken broth
- 1 (1 7/8 ounce) packet white sauce mix, Knorr
- 1⁄2 cup half-and-half
- 2 tablespoons sherry wine
- 1 cup swiss cheese, shredded
- 4 ounces spaghetti, broken in half
- 2 cups cooked chicken, cubed
- 1⁄4 cup parmesan cheese, grated
- Preheat oven to 325 degrees. Lightly butter a 2-qt casserole with some of the butter; set aside.
- In a large saucepan, over medium heat, melt remaining butter. Add mushrooms and garlic. Cook and stir until mushrooms are soft. Transfer to a medium bowl; set aside.
- In the same saucepan, whisk together chicken broth and sauce mix. Over high heat, bring to a boil. Add half-and-half and sherry. Stir in Swiss cheese. Cook and stir until cheese is melted.
- Add pasta to saucepan. Cook over low heat for 8-10 minutes or until pasta is al dente, stirring occasionally. Remove from heat. Stir in chicken and mushroom mixture.
- Transfer to prepared casserole. Sprinkle with Parmesan cheese. Bake for 30 minutes or until heated through.
Questions & Replies
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Sounds great but seems heavy. Gonna try subbing 2% milk for half and half, plain nonfat Greek yogurt for white cream gravy (ideally the tanginess of the yogurt should cut through the heaviness of the cheese), and I’ll maybe even go so far as to use part-skim Swiss. But even I recognize you shouldn’t mess with full-fat cheese!!!