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Chicken tetrazzini

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Ingredients/Components

salt - 1/2 tsp
flour - 1/4 c
butter - 1/2 c
nutmeg - 1/4 tsp
lemon juice - 1/4 tsp
paprika - 1/4 tsp
Parmesan cheese - 1 item
salt and pepper to taste - 1 item
grated Cheddar cheese - 1/2 lb
onion, diced - 1/2 item
minced parsley - 2 tsp
chicken bouillon cubes - 3 item
can mushrooms - 1 item
whole chicken - 1 item
milk or half and half - 1/2 c
cloves garlic, pressed - 3 item
16 oz - 1 pkg

How to make chicken tetrazzini:

Boil chicken with 1/2 onion, salt and pepper and bouillon cubes until done. Remove meat from bone and save 3 cups broth.

In a large skillet, saute remaining onion, garlic, mushrooms and lemon juice in the butter. Remove, saving as much butter in skillet as possible. In same skillet add flour; cook until lumps dissolve. Add salt, nutmeg, paprika and parsley. Gradually add milk and stir until smooth. Then add at 1 cup intervals, the 3 cups chicken broth. Add cooked onions, mushrooms and boned chicken. Cook spaghetti. Remove and place in well-greased casserole; putting gravy mixture on top. Top with 1/2 pound grated Cheddar cheese and Parmesan cheese. Bake at 350° until bubbly.

Recipe categories: Chicken, Main dish, Casseroles.

Rating:

Average rating: 3, total votes: 3

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