Chicken Tetrazzini

By Joan_Z

Ingredients

• 1 1/2 Tbsp Salt
• 5 qts. boiling water
• 12 o. spaghetti
• 1 medium onion chopped
• 1/4 c. Margarine or butter
• 1/4 c. flour
• 1 1/2 c. chicken broth
• 1 c. heavy cream
• 1 tsp. salt and 1/8 tsp. pepper
• 1/2 c. dry vermouth or checking broth (vermouth is best)
• 3/4 c. Grated Parmesan cheese
• 1/2 lb. or 1 4 oz. can drained mushrooms
• 2 Tbsp butter
• 3 c. cooked chicken pieces

Preparation

Step 1

Bake at 375 for 20 mins or until bubbly

Boil water and gradually add spaghetti. Drain. In saucepan, saute onion in 1/4 c. butter until almost tender. Stir in flour. Gradually add salt, pepper and vermouth and 1/4 c. Parmesan cheese. Set aside. in large skillet, saute mushrooms in 2 Tbsp butter til brown. Combine with spaghetti and chicken into 2 1/2 qt casserole. Pour sauce on top. Sprinkle remaining cheese on top.