January 20, 2011

Chicken Tetrazzini

1/4 c butter
1/4 c all-purpose flour
1/2 t salt
1/4 t pepper
1 c chicken broth
1 c whipping cream
7 oz spaghetti, cooked and drained
2 c chicken, cooked and cubed
1 can sliced mushrooms, drained
1/2 c parmesan cheese

Heat oven to 350. Melt butter in large saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in spaghetti, chicken and mushrooms.
Pour into un-greased 2 quart casserole. Sprinkle with cheese. Bake uncovered 30 minutes or until bubbly.

Jan Aamodt

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