Wednesday, October 22, 2008

Chicken Tetrazzini

In the bag:
8 oz. spaghetti (broken in 1/3 or 1/4 pieces)
6 T. flour
2 c. chicken broth
1 can milk
1 t. salt
pepper to taste
1 can mushrooms (with juice)
1/2 c. parmesan cheese

From the kitchen:
5 T. butter
5 T. minced green peppers
3 c. cooked, cubed chicken
1/2 c. shredded cheddar cheese

Cook spaghetti in boiling water until al dente (do not over cook). In saucepan, melt butter and add flour to make a white sauce. Then slowly stir in 2 c. chicken broth. Add milk slowly. Cook until mixture thickens. Add salt and pepper to drained spaghetti, muchrooms, green peppers and cooked, cubed chicken. Put into individual dishes or large casserole pan. Sprinkel with parmesan cheese, then cheddar cheese. Bake at 350 for 20-25 minutes. Serves 8.

1 comment:

CHarris said...

I actually left out the green peppers ('cause I didn't have any on hand) and it was great. Feeds A LOT...more than 8! I have a small family, so I made this up in two pans and put one in the freezer. It froze really well too.