Turkey/Chicken Tetrazinni
Meghan
ingredients
- 1/4 cup butter or margarine
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 1/2 cups chicken broth
- 1 cup whipping cream
- 2 T cooking Vermouth or sweet Vermouth (alcohol)
- 1-7 oz package or spaghetti (cooked and drained)
- 2 cups cubed, cooked turkey or chicken
- 1-3 oz can sliced mushrooms, drained
- 1/2+ cup grated Parmesan cheese
directions
- 1
Heat oven to 350 degrees. Melt butter in large saucepan (or dutch oven) over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in chicken broth and whipping cream. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in wine, spaghetti, meat and mushrooms.
- 2
Pour mixture into ungreased 2-quart casserole dish. Sprinkle/cover top with Parmesan cheese. Bake uncovered for 30-45 minutes, or until bubbly around edges. To brown top, place briefly under broiler.
Source: Jody Howard
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