Chicken Tetrazzini

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Registered: 04-01-2002
Chicken Tetrazzini
Sat, 03-16-2013 - 11:35pm

Chicken Tetrazzini

1 (7-oz.) pkg. spaghetti, broken into thirds
1/4 C. butter or margarine
1/4 C. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 C. chicken broth
1 C. heavy whipping cream
2 Tbs. dry sherry or water
2 C. cubed cooked chicken, drained
1/2 c. diced celery

1 4.5-oz. jar sliced mushrooms, drained
1/2 C. grated Parmesan cheese

Heat oven to 350 degrees.
Cook spaghetti as directed on package.

Meanwhile, in 2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Stir spaghetti, sherry, celery, chicken and mushrooms into sauce. Pour spaghetti mixture into ungreased 2-quart casserole. Sprinkle with cheese. Bake uncovered about 30 minutes or until bubbly in center.

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