Chicken Tetrazzini
TOTAL TIME: Prep: 15 min. Bake: 30 min.
YIELD: 8 servings.
My husband is not a casserole lover, but this creamy, cheesy chicken tetrazzini 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
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
-
1.
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.
-
2.
Turn into a greased 3-qt. baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.
Nutrition Facts
1 cup: 258 calories, 13g fat (6g saturated fat), 71mg cholesterol, 763mg sodium, 13g carbohydrate (1g sugars, 1g fiber), 21g protein.
© 2024 RDA Enthusiast Brands, LLC