Chicken Tetrazzini Iv
Serves: 2
Darlene Legros
1 January 1970
Based on User reviews:
45
Spice
50
Sweetness
47
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Butter1 cup
All-Purpose Flour3 tsp
Salt1 tsp
Ground Black Pepper1 cup
Chicken Broth1 cup
Heavy Cream2 tbsps
Sherry2 cups
Cooked Chicken (chopped)1 cup
Grated Parmesan CheeseDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Lightly grease a 9x13 inch baking dish
3
Bring a large pot of lightly salted water to a boil
4
Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain
5
Meanwhile, in a large saucepan, melt butter over low heat
6
Stir in flour, salt, and pepper
7
Cook, stirring, until smooth
8
Remove from heat, and gradually stir in chicken broth and cream
9
Return to heat, and bring to a low boil for 1 minute, stirring constantly
10
Add sherry, then stir in cooked spaghetti, mushrooms, and chicken
11
Pour mixture into the prepared baking dish, and top with Parmesan cheese
12
Bake 30 minutes in the preheated oven, until bubbly and lightly browned