Chicken Tetrazzini
Carol Ramos
ingredients
- 1/4 cup butter
- 1/4 cup flour
- 1 cup chicken broth
- salt and pepper
- 1 cup whipping cream
- 2 teaspoons white wine or sherry
- 7 ounces spaghetti, cooked and drained
- 2 cups cubed, cooked chicken
- 1/3 cup sliced mushrooms
- 3/4 cup Parmesan cheese
directions
- 1
1. Preheat oven to 350°F. Melt butter in large pan. Add flour and stir.
- 2
2. Blend broth well; add cream. Heat to boiling. Boil and stir 1 minute. Add salt and pepper to taste, wine, mushrooms and 1/2 cup Parmesan cheese.
- 3
3. Cook slowly for 5 minutes. Pour sauce in casserole dish mixed with chicken and spaghetti. Top with 1/4 cup Parmesan cheese and bake uncovered for 30 minutes or until bubbly.
notes
Source: Amber Hubler from our Asher Berkeley days
Source: Carol Ramos
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