Chicken Tetrazzini IV
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Description
Chicken, mushrooms and spaghetti baked in a rich, creamy white sauce flavored with Parmesan cheese and sherry.
Ingredients
- 1 (8 ounce) package spaghetti, broken into pieces
- ¼ cup butter
- ¼ cup all-purpose flour
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons sherry
- 1 (4.5 ounce) can sliced mushrooms, drained
- 2 cups chopped cooked chicken
- ½ cup grated Parmesan cheese
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- 2. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
- 3. Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream.
- 4. Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese.
- 5. Bake 30 minutes in the preheated oven, until bubbly and lightly browned.
Nutrition Facts
serving: 4 servings
calories: 730.4 kcal
carbohydrates: 52.7 g
protein: 33.1 g
saturated fat: 24.4 g
cholesterol: 173.3 mg
sodium: 919 mg
fiber: 2.8 g
sugar: 2.3 g
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