Chicken Tetrazzini

Serves: 8
Total Calories: 552
Yield: 2 pans; each serves 4


1 (12-ounce) package spaghetti, uncooked
1/2 cup butter
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon white pepper
2 cups chicken broth
1 (12-ounce) can evaporated milk
1 cup milk
Optional: 1/4 cup dry sherry
4 cups cooked chicken, cubed
2 (4-ounce) cans sliced mushrooms, drained
3 cups grated Parmesan-Romano cheese, divided


Cook spaghetti according to package directions; drain. Meanwhile, melt butter in a Dutch oven over medium heat. Stir in flour, salt and pepper until smooth; cook for one to 2 minutes. Add chicken broth, milks and sherry, if using; bring to a boil and stir until thickened. Stir in chicken, mushrooms and cooked spaghetti. Divide between 2 greased 11"x7" baking pans; sprinkle with cheese. Bake one pan, uncovered, at 350 degrees for 20 to 30 minutes, until hot and bubbly; serve. Remaining pan may be wrapped and kept frozen up to 3 months. To serve, thaw overnight in refrigerator. Bake, covered, at 350 degrees for 30 minutes. Uncover and bake another 15 to 20 minutes.

Tip: Save extra cooked pasta for another meal. Place it in a plastic zipping bag, toss with a little olive oil to coat pasta, close tightly and refrigerate for 3 to 4 days. To reheat pasta, pour it into a metal colander and immerse colander in a pot of boiling water for one minute, then drain...ready to serve.

Nutritional Facts:

Serves: 8
Total Calories: 552
Calories from Fat: 154

This Chicken Tetrazzini recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.

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