Chicken Tetrazzini (fdgn81a) Recipe

Chicken Tetrazzini (fdgn81a) Recipe

Yield: 8 servings
Recipe by luhu.jp

Ingredients:
7 ounce: Uncooked spaghetti,
1 tbsp: Fresh parsley, chopped
8 ounce: Fresh mushrooms, sliced
1/2 tsp: Salt,
1/4 cup: Margarine or butter,
1/8 tsp: Nutmeg,
3 tbsp: Flour,
1 dash: Pepper,
2 cup: Chicken broth,
3 cup: Chicken, cooked -- cubed
3/4 cup: Half and Half,
3/4 cup: Parmesan cheese, grated
3 tbsp: Dry sherry, if desired
Fresh parsley, for
Garnish,

Directions:

Cook spaghetti to desired doneness as directed on package. Drain;
rinse with hot water. Keep warm. Heat oven to 350F. In dutch oven or
large saucepan over medium heat, saute mushrooms in margarine until
tender. Reduce heat. Stir in flour. Cook 1 minute until smooth and
bubbly, stirring constantly. Gradually stir in chicken broth. Cook
over medium heat until mixture boils and slightly thickens, stirring
constantly. Remove from heat. Stir in half and half, sherry, parsley,
salt, nutmeg and pepper. Add chicken and cooked spaghetti; toss with
sauce. Place in ungreased 13x9 baking dish; sprinkle with parmesan
cheese. Bake at 350F for 30 to 35 minutes or until thoroughly heated.
Wednesday June the 9th at 04:47 pm FOOD AND WINE BB TOPIC: FOOD
SOFTWARE TIME: 06/09 5:01 PM TO: IRWIN SOLOMON (JJGF65A) FROM: IRWIN
SOLOMON (JJGF65A) SUBJECT: R-MM ITALIAN RECIP.

FI Unexpected end of recipe Converted by MMCONV
vers. 1.00

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Source from luhu.jp