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Recipes - Chicken Tetrazzini

Recipe Name

Chicken Tetrazzini

 Submitted by Lizinator
Recipe Description Spaghetti & chicken in a creamed sherry sauce w/mushroom
Quantity 1 Quantity Unit 2 qt. casserole Servings  
Prep Time (minutes) 30 Cook Time (minutes) 30 Ready In (minutes) 60
Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
breasts, bone and skin removedbreast
4
ouncesspaghetti
1
1/2
largeraw sliced mushrooms
1/4
stickbutter
2
tablespoonsall-purpose flour
1/4
glass (3.5 fl oz)Sherry
1/4
teaspoonsalt
1
1/3
dashblack pepper, ground
1/3
cup, fluid (yields 2 cups whipped)heavy cream
1/2
can (10.75 oz)chicken broth
1/4
cupgrated parmesan
Steps
Sequence Step
1Simmer chicken in a 2 qt. saucepan covered with water until tender. Remove chicken to cool, reserve chicken stock and add chicken bouillon or chicken stock base to richen. Slice chicken into small strips & set aside.
2Cook spaghetti according to package instructions--remove and rinse with cold water before it reaches al dente stage as it will continue to soften when baking. Drain and set aside.
3Saute mushrooms in a small amount of butter or olive oil until tender; set aside.
4Melt 1/2 stick of butter in medium saucepan; stir in flour over medium heat until smooth and bubbly. Add 1 cup reserved chicken stock and cook over medium heat stirring constantly until thickened. Remove from heat and add cream, sherry, mushrooms, chicken and spaghetti, stirring until completely covered with sauce.
5Pour mixture into ungreased 2 quart casserole. Top with 1/2 cup of parmesan cheese. Bake in preheated 350 degree oven for 30 minutes. Serve immediately.






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