Chicken Tetrazzini
By
Anna Mae Kantor
@bluelady
4
This is a family favorite that has been around for a long time. I've changed this and that and added a few things. Seems each time I make it I change something else. I usually double it so there are leftovers as it's always better the next day . It is quite versatile.
Hope you like it--
Hope you like it--
Blue Ribbon Recipe
This is a very comforting dish and will disappear very quickly when serving up for family. So as Anna Mae suggests, if serving a crowd double up on this recipe. I've had this dish at many church events over the years and was so glad to come across the recipe. I love serving this for family & friends as they all love it! The men especially always go back for seconds.
Ingredients
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1/4 cbutter
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1/4 cflour
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1/2 tspsalt
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1/4 tsppepper
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2 cchicken broth
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1 ptheavy whipping cream
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1/2 boxbroken angel hair pasta (cooked)
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2 ccubed cooked chicken
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1 can(s)sliced mushrooms (drained) (optional)
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1 cparmesan cheese (divided)
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2 tspchicken seasoning (divided) or less to taste
How to Make Chicken Tetrazzini
- Melt butter over low heat. Blend in flour, salt, pepper, and 1 teaspoon chicken seasoning. Cook until mixture is smooth and bubbly. Remove from heat. Stir in broth and cream and heat to boiling, stirring constantly. Boil one minute. Add spaghetti, cooked chicken, 1/2 cup parmesan cheese and mushrooms if used. Stir well. Pour into sprayed casserole dish and sprinkle with 1 teaspoon of chicken seasoning and the rest of the parmesan cheese. Bake about 30 minutes at 350 or until lightly browned and bubbly. Enjoy!!
