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Chicken Tetrazzini




Source of Recipe


Relish the American Table, May 21, 2006






List of Ingredients



• 4 tablespoons unsalted butter
  
• 1 (8-ounce) package sliced mushrooms
  
• 1/3 cup all-purpose flour
  
• 1 (14-ounce) can low-sodium chicken broth
  
• 1 1/3 cups half-and-half
  
• 3 tablespoons dry sherry (optional)
  
• 1/2 teaspoon kosher salt
  
• 1/4 teaspoon coarsely ground black pepper
  
• 1/8 teaspoon ground nutmeg
  
• 3 cups (1 pound) cooked boneless, skinless chicken, cut into strips
  
• 1/2 pound spaghetti, broken in half and cooked according to package directions
  
• 1/2 cup grated Parmesan cheese
  






Instructions



1. Preheat oven to 425F.
   
   
2. Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms; sauté 4 minutes or until browned. Sprinkle with flour and toss to combine. Add broth and half-and-half; cook, stirring often, until mixture comes to a boil. Reduce heat and simmer 2 minutes, stirring constantly. Stir in sherry (if using), salt, pepper and nutmeg. Remove from heat and stir in chicken.
   
   
3. Combine spaghetti and chicken mixture; toss gently and spoon into a 13 x 9-inch baking dish or shallow 3-quart baking dish; sprinkle with cheese. Bake 20 minutes or until golden brown and bubbly.
   






Final Comments


Serves 8