Well-Seasoned Cookbook

flavorful recipes perfected over time

Chicken Tetrazzini

From Mom’s Green Folder

Ingredients:

2 qt. water

2 tsp. salt

1 Tbsp. oil

1/2 pkg. (16 oz) Long spaghetti noodles

2 cups sliced fresh mushrooms

1/4 cup margarine or butter

3 Tbsp. flour

2 cups chicken broth

3/4 cup light cream

3 Tbsp. sherry, if desired

1 Tbsp. chopped fresh parsley

1 tsp. salt

1/8 tsp. nutmeg

Dash of pepper

3 cups cubed cooked chicken or turkey

1 cup frozen peas

1 cup grated parmesan cheese

Directions:

Heat oven to 350. Boil water in large deep pot with 2 tsp. salt and oil (to prevent boiling over). Add long spaghetti, stir to separate. Cook uncovered after water returns to a full rolling boil for 9 to 10 minutes. Stir occasionally. Drain and rinse under hot water.

In Dutch oven, cook mushrooms in margarine until tender. Stir in flour. Add chicken broth; cook, stirring constantly, until sauce is thickened. Remove from heat; stir in cream, sherry, parsley, 1 tsp. salt, nutmeg and pepper. Fold in chicken, frozen peas, and cooked spaghetti. Turn mixture into 9x13 inch pan. Sprinkle cheese over top. Bake at 350 for 30 minutes or until heated through. Let stand 5 to 10 minutes before serving.

Makes 8 servings.