Kate's Chicken Tetrazzini

Ingredients

Instructions

Sauce

  • 1/4 c. butter
  • 1/4 c. flour
  • 1 1/2 tsp. salt
  • white pepper
  • 1 c. 1/2 and 1/2
  • 1 c. chicken broth
  • 2 tbls. dry sherry or white wine
  • 1 tbls. chives

Casserole

  • 8 oz. spaghetti, broken in half
  • 2 tbls. butter, softened
  • 2 tbls. Parmesan cheese
  • garlic salt
  • 1/2 lb. fresh sliced mushrooms or 2 - 4 oz cans
  • 2 tbls. butter
  • 1 tsp . lemon juice
  • 3 1/2 c. chicken or turkey, cooked, and cubed
  • 1/2 c. Parmesan cheese
  • Nutmeg, grated
Melt 1/4 c butter in large saucepan and stir in flour. Cook, stirring for 3 - 4 minutes. Stir in salt, pepper, cream, and broth. Cook, stirring constantly until thick. Cook one minute more. Stir in wine and chives. Remove from heat.

Toss the hot, cooked spaghetti with 2 tbls. butter, 2 tbls Parmesan cheese, and garlic salt.

Saute mushrooms with 2 tbls butter and sprinkle with lemon juice.

Toss spaghetti with sauce, chicken, and mushrooms. Pour into a 9 x 13 baking dish and top with 1/2 c parmesan cheese and nutmeg.

Bake 45 minutes at 350. If frozen, bake 1 1/4 hours.