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Chicken Tetrazzini Recipe
|Spaghetti||8 Ounce (Uncooked)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Unsifted all purpose flour||1⁄4 Cup (4 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Heavy cream/Whipping cream||1 Cup (16 tbs)|
|Shredded gruyere cheese/Shredded swiss cheese||1⁄3 Cup (5.33 tbs)|
|White pepper||1 Dash|
|Canned sliced mushrooms||8 Ounce, drained (1 1/2 Cups)|
|Diced cooked chicken||3 Cup (48 tbs)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
Calories 853 Calories from Fat 404
% Daily Value*
Total Fat 46 g70.6%
Saturated Fat 26.1 g130.6%
Trans Fat 0 g
Cholesterol 257.5 mg
Sodium 799 mg33.3%
Total Carbohydrates 54 g18.1%
Dietary Fiber 0.4 g1.6%
Sugars 0.9 g
Protein 56 g112%
Vitamin A 29.2% Vitamin C 8.8%
Calcium 29.7% Iron 23.3%
*Based on a 2000 Calorie diet
Meanwhile, saute onion in butter or margarine until tender, but not brown; blend in flour.
Gradually add chicken broth and cream.
Cook, stirring constantly, over low heat until sauce thickens.
Mix in Gruyere or Swiss cheese, sherry (if desired) salt and pepper; heat and stir until cheese melts.
Remove from heat and stir in chicken.
Add spaghetti to the sauce; toss mixture until well coated.
Turn into buttered 2-quart casserole.
Sprinkle Parmesan cheese on top.
Broil 3 to 4 inches from source of heat 5 to 7 minutes, or until lightly brown.