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Chicken Tetrazzini

Chicken Tetrazzini
My husband is not a casserole lover, but this creamy, cheesy dish is one of his favorites! Nutmeg gives it a wonderful, different taste. As a busy mother with three young sons, I put this easy recipe to good use. —Kelly Heusmann, Cincinnati, Ohio
8 ServingsPrep: 15 min. Bake: 30 min.

Ingredients

  • 2 cups sliced mushrooms
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1/4 cup half-and-half cream
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon salt
  • 1/8 to 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pepper
  • 3 tablespoons white wine or chicken broth, optional
  • 3 cups cubed cooked chicken
  • 8 ounces spaghetti, cooked and drained
  • 3/4 cup shredded Parmesan cheese

Directions

  • In a large skillet, cook mushrooms in butter until tender. Stir in
  • flour; gradually add the chicken broth. Bring to a boil. Cook and
  • stir for 2 minutes or until thickened. Remove from the heat; stir in
  • the cream, parsley, salt, nutmeg, pepper, and wine if desired. Fold
  • in the chicken and spaghetti.
  • Turn into a greased 3-qt. baking dish; sprinkle with Parmesan cheese.
  • Bake, uncovered, at 350° for 30 minutes or until heated through.
  • Yield: 8 servings.
© Taste of Home 2011 Tasteofhome Logo

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Chicken Tetrazzini (continued)

Nutrition Facts: 1 serving (1 cup) equals 258 calories, 13 g fat (6 g saturated fat), 71 mg cholesterol, 763 mg sodium, 13 g carbohydrate, 1 g fiber, 21 g protein.
© Taste of Home 2011 Tasteofhome Logo