Name: Chicken Tetrazzini
Yield: 4 servings
Ingredients: 12 lb spaghetti, broken into 2-inch lengths; 2 tablespoons butter; 12 cup mushroom, sliced; 4 cups cooked chicken, cut in bite size cubes; 1 dash freshly grated nutmeg; 1 tablespoon sherry wine; salt and pepper; white wine; 2 tablespoons butter; 3 tablespoons flour; 14 teaspoon salt; pepper; 1 cup chicken stock or 1 cup broth; 13 cup cream; 12 cup grated parmesan cheese

Servings: 4 persons

12 lb spaghetti, broken into 2-inch lengths
2 tablespoons butter
12 cup mushroom, sliced
4 cups cooked chicken, cut in bite size cubes
1 dash freshly grated nutmeg
1 tablespoon sherry wine
salt and pepper
white wine
2 tablespoons butter
3 tablespoons flour
14 teaspoon salt
pepper
1 cup chicken stock or 1 cup broth
13 cup cream
12 cup grated parmesan cheese

1
Cook spaghetti.
2
Melt butter, add mushrooms, and cook 5 minutes.
3
Add nutmeg, sherry, salt and pepper.
4
Add chicken.
5
To make sauce: Make a paste of butter and flour.
6
Boil stock for 2 minutes.
7
Add cream and thin with wine.
8
Add other sauce ingredients, stirring until smooth.
9
Put cooked spaghetti in shallow baking dish.
10
Pour half the sauce over it.
11
Arrange chicken and mushrooms on top.
12
Cover with rest of sauce.
13
Sprinkle with 1/2 cup grated parmesan cheese.
14
Bake at 375* until well heated and brown.
15
This should take 25-35 minutes.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Chicken Tetrazzini

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