Chicken Tetrazzini
Submitted by: JustRightMenus
Description:
This is a great recipe to make ahead and freeze. I made & froze several batches in preparation for the birth of our daughter. That made life with a newborn much easier!
If you have leftover roast chicken, this is a great use for it, too.
Servings: 8
Categories: chicken, frozen meal, leftover chicken, pasta
From the kitchen of:
Taste of Home: Prize Winning Recipes, page 30.
Ingredients
2 c. sliced mushrooms
1/4 c. butter
1/4 c. all-purpose flour
2 c. chicken broth
1/4 c. half-and-half cream
1 TB chopped fresh parsley
1 tsp salt
1/8 tsp ground nutmeg
1/8 tsp pepper
3 TB dry white wine (or additional chicken broth)
3 c. cubed, cooked chicken
8 oz spaghetti, cooked and drained
3/4 c. shredded Parmesan cheese
Directions
In a skillet, cook mushrooms in butter until tender.
Stir in flour; gradualy add the chicken broth.
Cook, stirring constantly, until sauce comes to a boil. Remove from the heat; stir in cream, parsley, salt, nutmeg, pepper, and wine (or additional broth).
Fold in the chicken and spaghetti.
Turn in to a greased 12" x 8" x 2" baking dish. - - I actually use 2 bread pans, so I can freeze part of it.
Sprinkle with Parmesan cheese.
Bake, uncovered, at 350° for 30 minutes - or until heated through.