NVDAILY.COM | Reader Recipes

Posted October 29, 2010 | comments Leave a comment

Chicken Tetrazzini

Serves 8
1/8 c. unsalted butter
1 (8 oz.) pkg. sliced mushrooms
1/3 c. flour
1 (14 oz.) can low-sodium chicken broth
1 1/3 c. half and half
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1/8 tsp. ground nutmeg
3 c. cooked boneless, skinless chicken,
cut into strips or shredded
1/2 lb. spaghetti, broken in half and cooked according to package directions
1/4 c. grated Parmesan cheese

Preheat oven to 425º. Melt butter in a large, nonstick skillet over medium-high heat. Add mushrooms; sauté 4 minutes or until browned. Sprinkle with flour and toss to combine. Add broth and half and half; cook, stirring often, until mixture comes to a boil. Reduce heat and simmer 2 minutes, stirring constantly. Stir in salt, pepper and nutmeg. Remove from heat and stir in chicken. Combine spaghetti and chicken mixture; toss gently and spoon into a 13x9 baking dish or 3 qt. baking dish. Sprinkle with cheese. Bake 20 minutes or until golden brown and bubbly.

Elaine Roland - Front Royal, VA

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