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Chicken Tetrazzini

21st.Century.Chef's picture
Ingredients
  Spaghetti 8 Ounce (Uncooked)
  Chopped onion 1⁄4 Cup (4 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Unsifted all purpose flour 1⁄4 Cup (4 tbs)
  Chicken broth 1 Cup (16 tbs)
  Heavy cream/Whipping cream 1 Cup (16 tbs)
  Shredded gruyere cheese/Shredded swiss cheese 1⁄3 Cup (5.33 tbs)
  Sherry 2 Tablespoon
  Salt 1⁄2 Teaspoon
  White pepper 1 Dash
  Canned sliced mushrooms 8 Ounce, drained (1 1/2 Cups)
  Diced cooked chicken 3 Cup (48 tbs)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
Directions

Cook spaghetti according to package directions; drain.
Meanwhile, saute onion in butter or margarine until tender, but not brown; blend in flour.
Gradually add chicken broth and cream.
Cook, stirring constantly, over low heat until sauce thickens.
Mix in Gruyere or Swiss cheese, sherry (if desired) salt and pepper; heat and stir until cheese melts.
Add mushrooms.
Remove from heat and stir in chicken.
Add spaghetti to the sauce; toss mixture until well coated.
Turn into buttered 2-quart casserole.
Sprinkle Parmesan cheese on top.
Broil 3 to 4 inches from source of heat 5 to 7 minutes, or until lightly brown.
Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Servings: 
4

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