Chicken Tettrazini

By Joan_Z

Ingredients

• 1 1/2 tablespoons Salt
• 5 quarts Boiling water
• 12 oz Spaghetti
• 1 medium Onion Chopped
• 1/4 cup Margarine
• 1/4 cup Flour
• 1/4 cup Chicken Broth
• 1 cup Heavy cream
• 1 teaspoon Salt
• 1/8 teaspoon Pepper
• 1/2 cup Dry Vermouth or Chicken Broth
• 3/4 cup Grated Parmesan cheese
• 1/2 lb fresh Mushrooms (or 1 4 oz can drained)
• 2 tablespoons Butter
• 3 cups Cooked chicken pieces

Preparation

Step 1

Boil water. Gradually add spaghetti. Cook and then drain.

In a saucepan, saute onion in 1/4 cup butter til almost tender. Stir in flour. Gradually add broth and cream. Stir til boiling. Add salt, pepper and vermouth and 1/4 cup of cheese. Set aside.

In a large skillet, saute mushrooms in 2 tablespoons butter until brown. Combine spaghetti, mushrooms and chicken pieces in a 2 1/2 qt. casserole. Pour sauce on top. Sprinkle remaining cheese on top. Bake 375 for 20 mins. til bubbly.