Chicken Tetrazzini

An online recipe with instructions for making Chicken Tetrazzini.

Ingredients

- 6 tablespoons of butter
- 5 tablespoons of flour
- 2-1/2 cups of chicken broth
- 1-1/4 cups of half and half (light cream)
- 1/2 cup of dry white wine
- 3/4 cup of shredded parmesan cheese
- 3/4 pound of fresh mushrooms, sliced (optional)
- 3 to 4 cups of cubed cooked chicken (about a 3 pound chicken)
- 8 ounces of uncooked spaghetti
- salted water

Instructions

Preheat the oven to 375 degrees F.

Melt 2 tablespoons of the butter and mix it with the 5 tablespoons of flour. Cook the mixture until bubbly but not browned.

Gradually whisk in the chicken broth, wine and cream. When the mixture starts to simmer, cook and stir for an additional 3 minutes.

Stir in 1/2 cup of the parmesan cheese into the sauce.

Remove one cup of that sauce, stir the remaining parmesan cheese (1/4 cup) into the removed sauce and set it aside.

(you now have 2 cream sauces, one with extra cheese)

Melt the remaining 4 tablespoons of butter in a pan, add the mushrooms, and cook them, stirring, until the mushrooms are lightly browned. (Set aside a few mushrooms for a garnish if desired.)

Bring a large pot of water to a boil Add the spaghetti and cook until just tender but not soft. Drain off the water

Combine the large portion of the sauce with the mushrooms, the hot drained spaghetti, the chicken and salt to taste.

Pour the mixture into a large, shallow casserole dish or divide between individual serving casserole dishes.

Spoon the remaining (extra cheese added) sauce evenly over the top.

Bake in a 375 degree oven until the mixture is bubbling. This typically gakes about 15 minutes for a large casserole and about 8 minutes for individual casserole.s

OPTIONAL:
Broil until the top is lightly browned and garnish with a few sauted mushroom slices.

References:

- campbells.com - recipes - tempting tetrazzini casserole
- foodnetwork.com - recipes - giada de laurentiis - chicken tetrazzini
- wikipedia.org - tetrazzini - article