Grandma Cindy's Chicken Tetrazzini

Recipe by Melanie B.
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 16
    ounces thin spaghetti
  • 2
    cups sliced mushrooms (optional)
  • 14
    cup butter
  • 3
    tablespoons flour
  • 2
    cups chicken stock (or broth)
  • 34
    cup cream (or milk)
  • 1
    tablespoon parsley, fresh chopped
  • 1
    teaspoon salt
  • 18
    teaspoon nutmeg
  • 3
    cups cubed cooked chicken (or shredded)
  • 1
    cup parmigiano-reggiano cheese, fresh grated (or you can use the canned stuff)
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DIRECTIONS

  • Heat oven to 350 degrees.
  • Boil Water, add spaghetti, and cook according to package instructions.
  • In a dutch oven, cook mushrooms until tender. Stir in flour. Cook until it starts to turn light brown. Add chicken broth/stock, cook stirring constantly until sauce is thickened.
  • Remove from heat. Stir in cream, parsley, salt, nutmeg, and pepper to taste. Fold in chicken and cooked spaghetti.
  • Turn mixture into a 9x13 pan. Sprinkle extra cheese over top. Bake for 30 minutes, or until heated through. Let stand 5-10 minutes before serving.
  • This is a great recipe to make ahead and freeze. You can even freeze it in individual portions.
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