Chicken Tetrazzini

Crystal ~

By
@crystal7

This is a really good dish to use up leftover turkey or chicken. The rich broth of a roasted chicken or turkey really gives this dish a full delicious flavor! This recipe can easily be doubled.


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Rating:

Comments:

Serves:

4

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

8 ounces spaghetti, cooked and drained
1 cup fresh mushrooms, sliced and chopped
4 tablespoons butter
2 tablespoons flour
1 cup chicken broth
1 cup heavy cream, or half and half cream
1/3 cup freshly grated parmesan cheese
2 tablespoons cooking sherry or white wine
2 cups cooked chicken, cubed or chopped
1 tablespoon freshly chopped parsley, optional
optional: bread crumb topping
2 tablespoons butter
½ cup breadcrumbs

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
Grease a 2 quart casserole dish and set aside.
3
Cook spaghetti according to package directions and set aside until ready to use.
4
Melt the butter in a large saucepan. Stir in the flour, salt and pepper, and whisk to form a roux. Cook until bubbly, then add broth and the cream; keep stirring with whisk until mixture becomes slightly thick. Remove sauce from heat. Stir in the Parmesan and mix until cheese melts.
5
Stir in the parsley, sherry, turkey and mushrooms and spaghetti; coating the spaghetti thoroughly.
6
Pour spaghetti mixture into the prepared casserole dish.
7
Optional: Melt 2 Tablespoons butter and toss with bread crumbs.

Option #2: Instead of buttered crumbs, You can sprinkle some Parmesan cheese over the dish or cheese of your choice.
8
Sprinkle over the top of casserole; cover with foil. Bake for 30 minutes or until hot and bubbly. **Remove the foil the last 10 minutes of baking.

About this Recipe

Course/Dish: Chicken, Pasta, Casseroles
Main Ingredient: Pasta
Regional Style: American