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Chicken Tetrazzini
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This casserole is great with turkey or chicken. Ingredients: | |
3 to 4 cups | cooked chicken |
salt | |
pepper | |
8 ounces | fine noodles or spaghetti, cooked and drained |
6 tablespoons | butter |
8 ounces | sliced mushrooms |
1/4 cup | all-purpose flour |
1 cup | light cream |
half-and-half, alternative | |
2 cups | chicken broth |
1/4 cup | dry sherry |
1/3 cup | grated Parmesan cheese |
paprika, optional |
Preparation:
Preheat oven to 425°.
Cook spaghetti or noodles according to package directions. Meanwhile, in skillet, melt 2 tablespoons butter over medium-low heat; sauté sliced mushrooms until golden. In a saucepan, melt 1/4 cup butter; stir in flour, and 1/2 teaspoon salt. Stir until smooth; add chicken broth and cream. Cook, stirring, until sauce is thickened. Add chicken, cooked mushrooms, and sherry; heat through. Place noodles or spaghetti in a buttered baking dish; pour on sauce. Top with Parmesan cheese and sprinkle with paprika. Bake at 425° for 15 to 20 minutes, until hot and bubbly.
Chicken tetrazzini serves 8.
More Tetrazzini Recipes
Chicken Tetrazzini with Noodles
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