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Chicken tetrazzini

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Ingredients/Components

half and half - 1 c
flour - 1/2 c
butter - 1/2 c
nutmeg - 1/4 tsp
lemon juice - 1 Tbsp
paprika - 1 item
grated Parmesan cheese - 3 oz
salt and pepper - 1 item
sliced mushrooms - 1/2 lb
chicken - 2 3
small onions - 2 item
16 oz - 1 pkg
dry sherry optional - 1/2 c

How to make chicken tetrazzini:

Heat to boil chicken, 1 onion, salt and pepper. Reduce heat and simmer for 30 minutes or until fork-tender. Save 3 1/2 cups of chicken broth (4 cups if not using sherry). Remove meat in large pieces, discarding bones and skin. Cook spaghetti as label directs. Drain and place in a greased baking dish.

Saute the remaining onion, mushrooms and lemon juice in butter for 5 minutes. Stir in flour, nutmeg and 1/2 teaspoon of paprika until smooth. Gradually add half and half, chicken and heat. Spoon over spaghetti and sprinkle with Parmesan and some paprika. Bake at 350° for 20 minutes or until hot and bubbly. Serves 8.

Recipe categories: Chicken, Main dish, Casseroles.

Rating:

3.6

Average rating: 3.6, total votes: 9

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