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Chicken Tetrazzini Recipe

   
 

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     Chicken Tetrazzini

Category   Entrees - Maindishes
Sub Category   None

Ingredients
3 tablespoons butter
8 ounces presliced mushrooms
1 teaspoon chopped garlic
14 ounces (1 3/4 cup) chicken broth
1 packet (1.8 ounces) white sauce/gravy mix
1/2 cup half and half (milk works OK too)
2 tablesppons sherry
1 cup shredded swiss cheese
4 ounces spaghetti, broken in half
 
2 cups cooked chiken white meat, cubed
1/4 cup grated parmesean cheese

Instructions
Preheat oven to 325 degrees. Butter a 2 quart casserole with some butter
In a large saucepan, melt remaining butter over medium heat. Add mushroomas and garlic, cook and stir until mushrooms are soft. Transfer to a bowl, set aside. In same saucepan, whisk together chicken broth and sauce mix. Bring to a boil over high heat. Reduce heat, add half and half and sherry. Stir in swiss cheese. Cook and stir until cheese is melted.
Add dried spaghetti to saucepan. Cook for 8-10 minutes over low heat or until spaghetti is al dante, stirring occassionally. Remove from heat. Stir in checkn and mushroom mixture.
Transfer chicken mixture to prepared casserole. Springkle with parmesan cheese. Bake about 30 minutes or until hot.


Originally Submitted
10/29/2010





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