Saturday, February 12, 2011

Chicken Tetrazzini

Don't judge this recipe by my poor picture - It was really yummy & worth trying!

Note: I used a half of a rotisserie chicken for this recipe & you can use 1 - 4oz. can of mushrooms if you don't have the fresh ones.

Serves: 6

1 package (7oz.) spaghetti - broken in half
1 stick of margarine
1/4 Cup all purpose flour
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/2 teaspoon pepper
1 teaspoon Italian seasoning
1 teaspoon dried minced garlic
1 Cup chicken broth
1 Cup heavy whipping cream
2 Tablespoons water
2 Cups cubed cooked chicken
1 package of fresh mushrooms
Grated Parmesan cheese

1 - Heat oven to 350

2 - Cook spaghetti as directed on package

3 - While spaghetti is cooking, melt margarine in a saucepan over low heat. Stir in flour, salt, garlic salt, pepper, Italian seasoning & minced garlic. Cook, stirring constantly, until mixture is smooth and bubbly. Stir in broth and whipping cream. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Remove from heat.

4 - In a separate pan heat mushrooms until they are just barely cooked - remove from heat.

5 - Drain spaghetti. Stir spaghetti, water, chicken and mushrooms into the sauce.

6 - Pour spaghetti mixture into a ungreased 2-quart casserole dish. Sprinkle with cheese. Bake uncovered about 30 minutes or until bubbly.

** Serve with green beans & garlic bread

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