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Chicken Tetrazzini
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Sauce: | |
| 2 Tbl | olive oil |
| 1/3 C | diced onion |
| 2 C | milk |
| 2 C | sliced mushrooms |
| 1/2 tsp | salt |
| 3/4 C | diced carrots |
| 2 Tbl | flour |
| 1 | 16 oz can chicken broth |
| 1 | can cream of chicken soup |
| 1/4 C | dry sherry |
| 1/2 tsp | black pepper |
| 6 | chicken breasts |
| 1/4 C | chopped fresh parsley |
| 1/2 C | grated Parmesean cheese |
| 6 C | cooked spaghetti |
| 1/2 C | dry breadcrumbs |
Heat olive oil and add carrots, onion. Saute 10 minutes. Add flour, cook 1 min. Combine carrot mixture, milk, broth, soup in blender, process until smooth. Return mixture ot pan and add mushrooms, sherry, salt and pepper. Cook about 30 minutes. Preheat oven to 350. Spray a pan with non-stick spray and cook chicken (or use pre-cooked chicken strips, not battered). Slice chicken into thin slices. Combine sauce, spaghetti, and parlsey in a bowl. Spoon into a 9X13 baking dish, and place chicken over top. Sprinkle with bread crumbs. Bake at 350 for 15 minutes.
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