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Chicken Tetrazzini Casserole |
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Serves: 10 Print this RecipePrep Time: 20 minutes (ready in 55 minutes) - Yield: 10 servings 7 ounces uncooked spaghetti 1/4 cup margarine or butter 1 (8-ounce) package (3 cups) fresh sliced mushrooms 3 tablespoons all-purpose flour 2 cups chicken broth 3/4 cup half and half 3 tablespoons dry sherry, if desired 1 tablespoon chopped fresh parsley 1/2 teaspoon salt 1/8 teaspoon nutmeg Dash pepper 3 cups cubed cooked chicken 3/4 cup grated Parmesan cheese 1 to 2 teaspoons chopped fresh parsley, if desired 1. Heat oven to 350°F. Cook spaghetti to desired doneness as directed on package. Drain; cover to keep warm. 2. Meanwhile, melt margarine in Dutch oven or large saucepan over medium heat. Add mushrooms; cook until tender, stirring occasionally. 3. Stir in flour; cook 1 minute or until smooth and bubbly, stirring constantly. Gradually stir in chicken broth. Cook and stir over medium heat until slightly thickened and bubbly. Remove from heat. 4. Add half-and-half, sherry, 1 tablespoon parsley, salt, nutmeg and pepper; mix well. Add chicken and cooked spaghetti; toss to combine. Spoon into ungreased 13 3 9-inch (3-quart) baking dish. Sprinkle with cheese. 5. Bake at 350°F. for 30 to 35 minutes or until thoroughly heated. Just before serving, sprinkle with parsley. Nutrition Information Per Serving: Serving Size: 1/10 of Recipe * Calories: 280 * Calories from Fat: 120 * % Daily Value: Total Fat: 13 g 20% * Saturated Fat: 5 g 25% * Cholesterol: 50 mg 17% * Sodium: 450 mg 19% * Total Carbohydrate: 20 g 7% * Dietary Fiber: 1 g 3% * Sugars: 2 g * Protein: 20 g * Vitamin A: 8% * Vitamin C: 2% * Calcium: 15% * Iron: 10% * Dietary Exchanges: 1 1/2 Starch, 2 Lean Meat, 1 Fat or 1 1/2 Carbohydrate, 2 Lean Meat, 1 Fat This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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