chicken tetrazzini
This is a really good dish to use up leftover turkey or chicken. The rich broth of a roasted chicken or turkey really gives this dish a full delicious flavor! This recipe can easily be doubled.
yield
4 serving(s)
prep time
20 Min
cook time
30 Min
method
Bake
Ingredients For chicken tetrazzini
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8 ounces spaghetti, cooked and drained
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1 cup fresh mushrooms, sliced and chopped
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4 tablespoons butter
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2 tablespoons flour
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1 cup chicken broth
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1 cup heavy cream, or half and half cream
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1/3 cup freshly grated parmesan cheese
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2 tablespoons cooking sherry or white wine
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2 cups cooked chicken, cubed or chopped
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1 tablespoon freshly chopped parsley, optional
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optional: bread crumb topping
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2 tablespoons butter
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½ cup breadcrumbs
How To Make chicken tetrazzini
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1Preheat oven to 350 degrees.
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2Grease a 2 quart casserole dish and set aside.
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3Cook spaghetti according to package directions and set aside until ready to use.
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4Melt the butter in a large saucepan. Stir in the flour, salt and pepper, and whisk to form a roux. Cook until bubbly, then add broth and the cream; keep stirring with whisk until mixture becomes slightly thick. Remove sauce from heat. Stir in the Parmesan and mix until cheese melts. -
5Stir in the parsley, sherry, turkey and mushrooms and spaghetti; coating the spaghetti thoroughly.
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6Pour spaghetti mixture into the prepared casserole dish.
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7Optional: Melt 2 Tablespoons butter and toss with bread crumbs. Option #2: Instead of buttered crumbs, You can sprinkle some Parmesan cheese over the dish or cheese of your choice.
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8Sprinkle over the top of casserole; cover with foil. Bake for 30 minutes or until hot and bubbly. **Remove the foil the last 10 minutes of baking.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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