After 12 straight days of sugar, I think I’m actually ready to look at some vegetables or two.
What about you?
This chicken tetrazzini is an old favorite of mine. It’s comfort food at its best. It’s delicious, satisfying, and so simple to make. The recipe comes from the family cookbook my mother-in-law put together and gave me years ago.
Serve this with some good crusty french bread and a tossed salad and you’ve got a fabulous meal.
- 8 oz. spaghetti noodles
- 2 cups sliced mushrooms ((I leave out))
- 1/4 cup butter
- 3 Tbsp. Flour
- 2 cups chicken broth
- 3/4 cup half-n-half
- 1/3 cup whipping cream
- 3 Tbsp. Sherry ((optional))
- 1 tsp. salt
- 1/8 tsp. nutmeg
- Fresh ground pepper to taste
- 3 cups cooked (, cubed chicken)
- 1 cup grated Parmesan cheese
- NOTE: Because none of us are HUGE mushroom lovers, I leave them out. If you want to do the same, just melt the butter and stir in the flour and follow the directions from there. I’m sure you probably could have figured that out on your own, but thought I’d share that tid bit, just in case. You also can use turkey instead of chicken, either one works just fine.
- Preheat oven to 350 degrees.
- Cook spaghetti according to package directions. While pasta is cooking, melt butter in a large skillet over medium heat. Add mushrooms and cook until tender. Stir in flour. Add chicken broth and sherry (if using), cook stirring constantly until sauce has thickened. Reduce heat to low and stir in half-n-half, cream, salt, nutmeg and pepper.
- Fold in chicken and cooked pasta. Pour into a greased 9×13 dish. Sprinkle Parmesan cheese over top. Bake for 30 minutes or until hot and bubbly.