Chicken Tetrazzini {Freezer Friendly}

By carvalhohm2

Ingredients

• 2 2 2 Cups Sliced Mushrooms
• 1/4 1/4 1/4 Cup Butter
• 3 3 3 Tbsp Flour
• 2 2 2 Cups Broth
• 1/4 1/4 1/4 Cup Half and Half
• 3 3 3 Tbsp Sherry
• 1 1 1 Tbsp Fresh Parsley- Chopped
• 1 1 1 tsp Salt
• 1/8 1/8 1/8 tsp Pepper
• 1/8 1/8 1/8 tsp Nutmeg
• 2-3 2-3 2-3 Cups Cooked Chicken- Cubed
• 8 8 8 oz Spaghetti-Cooked
• 1 1 1 Cup Grated Parmesan Cheese

Preparation

Step 1

In a skillet, saute mushrooms in butter until golden over medium heat. Stir in flour. Add broth and stir constantly until sauce thickens. Remove from heat and add sherry and half and half and seasonings.

Combine with spaghetti and chicken and pour into two 8x8 pans.
Cook immediately at 350 for 30 minutes or cover tightly with plastic wrap and then with foil and freeze.

Thaw in fridge overnight and uncover and bake as directed.