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    Chicken Tetrazzini


    Source of Recipe


    Taste of Home

    List of Ingredients




    1 package (12 ounces) spaghetti
    1/3 cup butter, cubed
    1/3 cup all-purpose flour
    3/4 teaspoon salt
    1/4 teaspoon white pepper
    1 can (14-1/2 ounces) chicken broth
    1-1/2 cups half-and-half cream
    1 cup heavy whipping cream
    4 cups cubed cooked chicken
    3 cans (4 ounces each) mushroom stems and pieces, drained
    1 jar (4 ounces) sliced pimientos, drained
    1/2 cup grated Parmesan cheese

    Recipe



    Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, melt butter. Stir in flour, salt and pepper until smooth. Gradually add the broth, half-and-half and whipping cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
    Remove from the heat. Stir in the chicken, mushrooms and pimientos. Drain spaghetti; add to the chicken mixture and toss to coat.
    Transfer to a greased 9 x 13 baking dishes. Sprinkle with Parmesan cheese.

    Cover and bake at 350° for 30-35 minutes

 

 

 


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