Chicken Tetrazzini Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Flour | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1 chicken bouillon cube, crumbled, or 1 envelope instant chicken broth | ||
| Boiling water | 1 Cup (16 tbs) | |
| Heavy cream | 1 Cup (16 tbs) | |
| Sherry | 2 Tablespoon | |
| Spaghetti package | 1 , cooked, drained | |
| Cooked and cubed chicken | 2 Can (10oz) | |
| Mushrooms | 1 Can (10oz), sliced | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
Directions
1. Melt butter in a large heat-resistant non-metallic bowl in Microwave Oven 30 (40) seconds.
2 Blend in flour, salt, pepper and crumbled buillon cube.
3. Gradually stir in boiling water and cream.
4. Heat, uncovered, in Microwave Oven 4 (5) minutes or until thickened and smooth, stirring frequently.
5 Stir in sherry, spaghetti, chicken and mushrooms.
6. Pour mixture into a deep 2-quart non-metallic casserole.
7. Sprinkle with grated cheese and heat, uncovered, in Microwave Oven 4 (5) minutes or until heated through.
2 Blend in flour, salt, pepper and crumbled buillon cube.
3. Gradually stir in boiling water and cream.
4. Heat, uncovered, in Microwave Oven 4 (5) minutes or until thickened and smooth, stirring frequently.
5 Stir in sherry, spaghetti, chicken and mushrooms.
6. Pour mixture into a deep 2-quart non-metallic casserole.
7. Sprinkle with grated cheese and heat, uncovered, in Microwave Oven 4 (5) minutes or until heated through.
Chef
