Casseroles – Chicken Tetrazzini


2 cups sliced mushrooms
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups chicken broth
1/4 cup half-and-half cream
1 tablespoon minced fresh parsley
1 teaspoon salt
1/8 to 1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
3 tablespoons white wine or chicken broth, optional
3 cups cubed cooked chicken
8 ounces spaghetti, cooked and drained
3/4 cup shredded Parmesan cheese


  1. In a large skillet, cook mushrooms in butter until tender. Stir in
  2. flour; gradually add the chicken broth. Bring to a boil. Cook and
  3. stir for 2 minutes or until thickened. Remove from the heat; stir in
  4. the cream, parsley, salt, nutmeg, pepper, and wine if desired. Fold
  5. in the chicken and spaghetti.
  6. Turn into a greased 3-qt. baking dish; sprinkle with Parmesan cheese.
  7. Bake, uncovered, at 350° for 30 minutes or until heated through.

Yield: 8 servings.


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