Chicken Tetrazzini IV
4 servings
Ingredients
1 (8 ounce) package spaghetti, broken into pieces
¼ cup butter
¼ cup all-purpose flour
¾ teaspoon salt
¼ teaspoon ground black pepper
1 cup chicken broth
1 cup heavy cream
2 tablespoons sherry
1 (4.5 ounce) can sliced mushrooms, drained
2 cups chopped cooked chicken
½ cup grated Parmesan cheese
Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Step 2
Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
Step 3
Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream.
Step 4
Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese.
Step 5
Bake 30 minutes in the preheated oven, until bubbly and lightly browned.
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