Wednesday, December 9, 2009

Chicken Tetrazzini Recipe

This recipe for chicken tetrazzini is one of our family favorites and comes from my mom's 40 year old Betty Crocker cookbook.  It's a great recipe for using leftover chicken or turkey.  We usually have some garlic bread along with it.  Enjoy.

Chicken Tetrazzini

1/4 cup butter or margarine
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
1 cup whipping cream  (half n half also works well)
2 Tablespoons sherry ( I use water)
1 package (7 ounces) spaghetti, cooked and drained
2 cups cubed cooked chicken or turkey
1 can (3 ounces) sliced mushrooms, drained  (I leave these out and it's fine)
1/2 cup grated parmesan cheese

Heat oven to 350*F.   Melt butter in large saucepan over low heat.  Blend in flour and seasonings.  Cook over low heat, stirring until mixture is smooth and bubbly.  Remove from heat.  Stir in broth and cream.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Stir in wine, spaghetti, chicken and mushrooms.  Pour into ungreased 2-quart casserole.  Sprinkle with cheese.  Bake uncovered 30 minutes or until bubbly. 
6 servings.

1 comment:

  1. I have been making this for years. I use the mushroom liquid, extra sherry, and extra cheese.