Tetrazzini Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Butter/Margarine6 Tablespoon
 Flour5 Tablespoon
 Chicken broth2 1⁄2 Cup (40 tbs) (Regular Strength)
 Half and half1 1⁄4 Cup (20 tbs) (Light Cream)
 Dry white wine1⁄2 Cup (8 tbs)
 Shredded parmesan cheese3⁄4 Cup (12 tbs)
 Mushrooms3⁄4 Pound, sliced
 Water1 , salted (As Required)
 Noodles8 Ounce (Spaghetti Or Tagliarini)
 Cooked chicken slivers/Cooked turkey slicers4 Cup (64 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4888 Calories from Fat 2371

% Daily Value*

Total Fat 267 g410.9%

Saturated Fat 120.6 g603%

Trans Fat 0.1 g

Cholesterol 1327 mg

Sodium 3787.9 mg157.8%

Total Carbohydrates 253 g84.2%

Dietary Fiber 12.9 g51.6%

Sugars 15.3 g

Protein 336 g671.4%

Vitamin A 105.5% Vitamin C 16.4%

Calcium 161.3% Iron 122.4%

*Based on a 2000 Calorie diet

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.
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