Saturday, January 23, 2010

Chicken Tetrazzini

This is a recipe that I got from my mother-in-law and I just tried it for the first time last night and it turned out really good. Since it was just my husband and me eating, I halved the recipe and baked it in an 8x8 baking dish. I really like all of the different textures in this dish and the warm flavor of the sauce. My husband really liked it too, minus the mushrooms! This is an easy but tasty dish to prepare and it makes a great family dinner.

Chicken Tetrazzini
  • 4 tablespoons butter
  • 1 8oz package sliced mushrooms
  • 1/3 cup flour
  • 1 can lower-sodium chicken broth
  • 1 1/3 cups half-and-half
  • 3 tablespoons dry sherry (you can substitute pineapple, orange, or apple juice)
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon coarse pepper
  • 1/8 teaspoon nutmeg
  • 3 cups cooked or grilled chicken cut into strips
  • 1/2 cup grated parmesan cheese
  • 1/2 lb. spaghetti, broken in half and cooked according to package
heat oven to 425 degrees. in a large nonstick skillet, melt butter over medium-high heat. add mushrooms and saute 4 minutes or until browned. sprinkle with flour and toss to combine. add broth and half-and-half and cook stirring often, until mixture comes to a boil. reduce heat and simmer 2 minutes, stirring constantly. stir in sherry, salt, pepper and nutmeg. remove from heat and stir in chicken.

combine spaghetti and chicken mixture. toss gently and spoon into a 9x13 inch baking dish or shallow 3 quart baking dish. sprinkle with cheese. bake 20 minutes or until golden brown and bubbly. serves 6.

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