Chicken Tetrazzini

By kimmie12

Ingredients

• 1/4 cup butter or margarine
• 1 cup sliced mushrooms (button)
• 1 small onion, chopped
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 3/4 cups chicken broth* (14 1/2 oz. can)
• 1 cup light cream
• 2 Tbls. dry sherry
• 2 cups cooked chicken or turkey, cubed*
• 2 Tbls. chopped parsley (fresh)
• 8 ounces spaghetti, cooked and drained
• 1/2 cup Parmesan cheese, fresh, grated

Preparation

Step 1

In a 2 quart saucepan over medium-high heat, cook mushrooms and onion in butter until tender. Stir in flour and salt until blended. Gradually add chicken broth. Cook until mixture boils, stirring constantly. Stir in cream, sherry, chicken and parsley. Heat until just boiling, stirring often. Remove from heat.

In a 12 x 8 baking dish, spread spaghetti. Pour chicken mixture over spaghetti. Top with Parmesan cheese. Bake at 450 degrees for 15 minutes or until cheese is golden brown.

*Note: If starting with raw chicken, boil chicken in one can of chicken broth and one can of water seasoned with salt and pepper. When chicken is cooked, use remaining liquid as broth for this recipe.