Chicken tetrazzini
Chicken tetrazzini
Ingredients/Components
- half and half - 3/4 c
- butter or margarine - 4 Tbsp
- salt - 1 tsp
- flour - 3 Tbsp
- lemon juice - 1 Tbsp
- Parmesan cheese - 1 c
- chicken broth - 2 c
- sliced mushrooms - 1/2 lb
- thin spaghetti - 8 oz
- cooked, diced chicken - 2 c
- cayenne or black pepper - 1/4 tsp
How to make chicken tetrazzini:
Cook pasta "al dente" according to package directions. As pasta cooks, heat 3 tablespoons butter in saucepan. Add flour. Cook, stirring, a few minutes. Add pepper and salt. Slowly stir in broth. Bring to a boil. Simmer until slightly thickened. Stir in half and half, chicken and 3/4 cup cheese.In a skillet, heat lemon juice and remaining butter. Add mushrooms. Saute until juice cooks off, about 5 minutes.
Drain pasta. Combine with cream mixture. Place half in shallow baking dish (9 x 13-inch pan). Spread mushrooms over pasta, reserving some for garnish. Add remaining pasta. Sprinkle with remaining cheese and mushrooms. Bake at 375° for 20 minutes or until bubbly and lightly browned. Serves 4. Contains 299 calories per serving.
Recipe categories: Chicken, Main dish, Casseroles.
Rating:
Related ingredients:
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