Tetrazzini Recipe
This dreamy Tetrazzini is the best I have ever tasted! A good way to use up Chicken is to make some amazing Tetrazzini. This Tetrazzini when served as a Side Dish will bring happiness in your dining room. Please try this recipe and leave a comment for me here or on Twitter.
Ingredients
6 tablespoons butter or margarine
5 tablespoons flour
2 1/2 cups regular-strength chicken broth
1 1/4 cups half-and-half (light cream)
1/2 cup dry white wine
3/4 cup shredded Parmesan cheese
3/4 pound mushrooms, sliced
Salted water
8 ounces noodles (spaghetti or tagliarini)
3 to 4 cups slivers of cooked chicken or turkey
Directions
Melt 2 tablespoons of the butter, mix in flour and gradually blend in the chicken broth, cream, and wine.
Cook, stirring, for about 3 minutes after mixture starts to simmer.
Stir in 1/2 cup of the Parmesan cheese.
Measure out 1 cup of the sauce and blend in remaining cheese.
Melt the remaining 4 tablespoons butter in a pan, add mushrooms, and cook quickly, stirring, until lightly browned.
Bring a quantity of salted water to boiling, add noodles and cook until just tender to bite, but not soft; drain.
Combine the large portion of sauce, mushrooms (save a few slices for garnish), hot noodles, and chicken; salt to taste.
Turn into a large shallow casserole or individual casseroles.
Spoon the 1 cup of sauce evenly over the surface and top with reserved mushroom slices.
Bake in a 375° oven until bubbling; allow 15 minutes for large casserole and about 8 minutes for individual ones.
Broil tops until lightly browned.
Cook, stirring, for about 3 minutes after mixture starts to simmer.
Stir in 1/2 cup of the Parmesan cheese.
Measure out 1 cup of the sauce and blend in remaining cheese.
Melt the remaining 4 tablespoons butter in a pan, add mushrooms, and cook quickly, stirring, until lightly browned.
Bring a quantity of salted water to boiling, add noodles and cook until just tender to bite, but not soft; drain.
Combine the large portion of sauce, mushrooms (save a few slices for garnish), hot noodles, and chicken; salt to taste.
Turn into a large shallow casserole or individual casseroles.
Spoon the 1 cup of sauce evenly over the surface and top with reserved mushroom slices.
Bake in a 375° oven until bubbling; allow 15 minutes for large casserole and about 8 minutes for individual ones.
Broil tops until lightly browned.
