Chicken Tetrazzini

If you have 2 cups of leftover roast chicken or turkey, you're in luck.

Creamy pasta and chicken casserole.

 Gather the ingredients

Melt the butter until foamy in a large skillet.

Add the flour.

 Stir with a whisk to blend.

 Add the salt and pepper. Cook until the mixture is smooth and bubbly.

 Whisk in the broth.

 Stirring until smooth,

 and thickened.

 Stir in the cream. Heat to boiling, stirring constantly for 1 minute.

 I add a pinch of nutmeg.

 Stir in the sherry.

 Add the mushrooms and chicken.

 Stir in the cooked spaghetti.

 Combine well.

 Pour into a 2qt casserole. Sprinkle top with Parmesan cheese.

 Bake for 30 minutes at 350.

 Until top is golden.

Menu

Tetrazzini, Spinach Salad, Glazed Carrots or Peas, Crescent rolls

  Enjoy!

Chicken Tetrazzini

 1/4 C butter (1/2 stick)

1/4 C flour

1/2 t salt

1/4 t pepper

pinch nutmeg

1 C chicken broth ( can use a bullion cube and water)

1 C heavy cream

1/4 C sherry

2 C cubed cooked cooked chicken or turkey 

4-oz jar sliced mushrooms, drained

8-oz spaghetti, cooked and drained

1/2 C Parmesan cheese, grated

Start cooking the spaghetti. Heat the butter in a large pan until hot and foamy. Add the flour. Cook until the mixture is smooth and bubbly. Add the salt and pepper. Stir in the  broth. Heat to boiling, stirring constantly until thickened. Stir in the cream and whisk until blended and thickened for 1 minute. 

Stir in the sherry. Add the chicken and mushrooms. Add the spaghetti and stir until well combined.

Pour into a 2-qt casserole. Top with the grated cheese. Can make ahead to this point. Bake for 30 minutes at 350.

Enjoy!

Links: Cuisine Kathleen, Seven-Thirty-Three, Tasty Tuesday