Chicken Tetrazzini

Serves: 6
Total Calories: 367


1 package (7 ounces) spaghetti, broken into thirds
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup ready-to-serve chicken broth
1 cup whipping (heavy) cream
2 tablespoons sherry or water
2 cups cubed cooked chicken
1 can (4 ounces) sliced mushrooms, drained
1/2 cup grated Parmesan cheese


1. Heat oven to 350°. Cook and drain spaghetti as directed on package.

2. Melt butter in 2-quart saucepan over low heat. Stir flour, salt and pepper into butter. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly remove from heat. Gradually stir in broth and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sherry, spaghetti, chicken and mushrooms.

3. Pour spaghetti mixture into ungreased 2-quart casserole. Sprinkle with cheese. Bake uncovered about 30 minutes or until bubbly in center.

wing it!
This rich casserole apparently got its name from the opera singer Luisa Tetrazzini. To complete this delicious meal, all you need to add is a tossed salad with an Italian dressing.

1 SERVING: Calories 465 (Calories from Fat 245) Fat 27g (Saturated 12g) Cholesterol 90mg Sodium 860mg Carbohydrate 33g (Dietary Fiber 2g) Protein 23g * % DAILY VALUE: Vitamin A 20% Vitamin C 0% Calcium 16% Iron 14% * DIET EXCHANGES: 2 Starch, 2 1/2 Medium-Fat Meat, 2 1/2 Fat * CARBOHYDRATE CHOICES: 2

From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 367
Calories from Fat: 227

This Chicken Tetrazzini recipe is from the Betty Crocker Rotisserie Chicken Cookbook. Download this Cookbook today.

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