Chicken Tetrazzini IV

Chicken Tetrazzini IV

by Kaitlin Ruiz 1 year ago
4.7 (9)
45 minutes
730.4 kcal
52.7 g carbs
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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. 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. 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. 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. 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. 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