Chicken Tetrazzini

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This is a quick and easy chicken dish that my sister Erin first discovered in the good, old Betty Crocker Cookbook, and it has become a family favorite. This dish freezes very well and is a great option when you’re looking for a meal to make ahead or perhaps give to a friend.

Servings: 6

1/4 cup butter or margarine
1/4 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
1 cup whipping cream
2 Tablespoons sherry (or white wine)
1 package (7 ounces) spaghetti, cooked and drained
2 cups cubed cooked chicken or turkey
1 can (3 ounces) sliced mushrooms, drained
1/2 cup grated Parmesan cheese

Heat oven to 350 degrees. Melt butter in large saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in wine, spaghetti, chicken and mushrooms. Pour into ungreased 2 quart casserole. Sprinkle with cheese. Bake uncovered 30 minutes or until bubbly. To brown, place briefly under broiler if necessary.

Chicken Tetrazzini, 3.0 out of 5 based on 1 rating

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