Chicken Tetrazzini

photo by diner524


- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 4 tablespoons butter
- 1 (8 ounce) package sliced mushrooms
- 1⁄3 cup all-purpose flour
- 1 (14 1/2 ounce) can reduced-sodium chicken broth
- 1 1⁄3 cups half-and-half
- 3 tablespoons dry sherry
- 3⁄4 teaspoon kosher salt
- 1⁄4 teaspoon fresh coarse ground black pepper
- 1⁄8 teaspoon ground nutmeg
- 1 lb cooked chicken breast, cut into strips
- 1⁄2 lb spaghetti, broken in half and cooked according to package
- 1⁄2 cup grated parmesan cheese
directions
- Heat oven to 425°F In a large nonstick skillet melt butter over medium-high heat. Add mushrooms; sauté 4 minutes or until browned. Sprinkle with flour and toss to combine. Add broth and half-and-half; cook, stirring often, until mixture comes to a boil. Reduce heat and simmer 2 minutes, stirring constantly. Stir in sherry, salt, pepper and nutmeg. Remove from heat and stir in chicken.
- Combine spaghetti and chicken mixture; toss gently and spoon into a 13 x 9-inch baking dish or shallow 3-quart baking dish or casserole; sprinkle with cheese. Bake 20 minutes or until golden brown and bubbly. Serves 6.
- By Jean Kressy, "Relish the American Table, May 21, 2006.
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Reviews
-
Very easy Tetrazzini, especially if you already have cooked chicken on hand. I had made a roasted chicken a couple of weeks ago and had both chicken breasts left, so I sliced that up and froze it, perfect to use in this recipe. Next time, I would not use the nutmeg and would add some garlic and maybe even some onion for more flavor, but all a personal taste preference. Thanks for sharing the recipe. Made for Spring 2013 PAC event.
RECIPE SUBMITTED BY
Lorraine3
Byfield, MA