Chicken Tetrazzini (Paige Sutcliff)

By chlovett10

Chicken tetrazzini is a perfect meal to make ahead and put in the oven before dinner. Creamy sauce with chicken and mushrooms is mixed with cooked spaghetti.

Ingredients

• 1 (7-ounce) package spaghetti, broken in half
• 1 pound chicken breast, boneless and skinless
• 5 tablespoons butter, divided
• 1 tablespoon vegetable oil
• 1/2 teaspoon fresh garlic, minced
• 1 cup mushrooms, sliced
• 2 cups water
• 2 chicken boullion cubes
• 2 tablespoons all-purpose flour
• 1 cup whipping cream
• 1 cup Parmesan cheese, grated

Details

Servings 4
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

Boil spaghetti according to directions on the package

Cook chicken on medium in microwave or boil till done but not overdone. Cut chicken into bite-sized pieces.

In a skillet, melt 2 tablespoons butter, 1 tablespoon vegetable oil. Add ½ teaspoon fresh minced garlic (can use minced garlic in jar). Add 1 cup of fresh sliced mushrooms to the pan and sauté until mushrooms absorb most of the liquid. Mix mushrooms and cooked spaghetti together.

In a large sauce pan bring 2 cups water to boil with 2 chicken boullion cubes. Add 3 tablespoons butter. Add 2 tablespoons flour, gradually, and cook on medium heat.

Remove from heat and add 1 cup whipping cram (which has been heated). Add to broth mixture. Pour ½ of the mixture over spaghetti and ½ over chicken. Heat oven to 375 degrees. In deep, oval baking dish pour spaghetti. Make hole in middle and pour chicken in middle. Sprinkle Parmesan Cheese on top and bake at 375°F for approximately 25 to 30 minutes, watching to make sure it doesn't get too brown.