Chicken Tetrazzini
- ¼ cup butter
- ¼ cup flour
- ½ tsp salt
- ¼ tsp pepper
- 1 cup chicken broth
- 1 cup heavy cream
- ½ package (of a 12 oz package) spaghetti, cooked and drained
- 2 cups chicken, cooked, cubed and drained
- 1 can (3oz) mushrooms, drained
- ¼ cup frozen peas (I didn't measure, so you put in the amount you desire)
- ½ cup Parmesan cheese, grated
- Heat oven to 350 degrees.
- Melt butter in a large pan. Add flour, salt and pepper. Cook over low heat, stirring until smooth and bubbly.
- Remove from heat. Stir in broth, and cream. Heat to boiling, stirring constantly. Boil and stir for 1 more minute.
- Stir in spaghetti, chicken, mushrooms, and peas.
- Pour into ungreased 2-quart casserole dish. Sprinkle with Parmesan cheese.
- Bake uncovered for about 30 minutes or until bubbly. Place under broiler for a few minutes to brown.
Recipe by Dallas Duo Bakes at http://dallasduobakes.com/2010/03/chicken-tetrazzini.html
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