 |
Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 14 |
|
I got this recipe from a Myra Waldo around the world cookbook many, many years ago and it is still my favorite Tetrazzini recipe. I use the sauce in many other recipes ( chicken divan, etc.) and as a substitute for cream of.... in some recipes. It makes a lot. (She suggested putting it in two 2 1/2 quart casseroles and freezing one.) It is also good made with leftover turkey. I often increase the amounts of the cheeses. Ingredients:
3/4 lb spaghetti |
1/4 lb butter |
1 lb mushroom, sliced |
5 tablespoons flour |
3 cups chicken broth |
1 1/2 cups heavy cream |
1 1/2 teaspoons salt |
1/2 teaspoon white pepper |
1/8 teaspoon nutmeg |
4 tablespoons dry sherry or 4 tablespoons white wine |
1/2 cup swiss cheese, grated |
4 cups cooked chicken (or turkey) |
1/2 cup parmesan cheese |
Directions:
1. Cook spaghetti 1- 2 minutes less than package directions.
2. Melt half the butter in skillet and sauté sliced mushrooms for 5 minute.
3. Melt remaining butter in a saucepan.
4. Stir in flour until smooth.
5. Gradually add chicken broth and cream, stirring constantly, until it reaches boiling point.
6. Cook on low heat for 10 minutes.
7. Stir in salt, pepper, nutmeg, wine and swiss cheese until cheese melts.
8. Mix 1/2 of the sauce with the mushrooms and spaghetti.
9. Mix remaining half of the sauce with the chicken.
10. Layer in a large casserole (or in two 2 1/2 quart casseroles and freeze one).
11. Sprinkle with parmesan cheese.
12. Bake in a 350°F oven for 25 minutes or until heated through and browned.
13. To cook when frozen:.
14. Place covered in preheated 325°F oven for 20 minutes.
15. Remove cover and sprinkle with 1/4 cup parmesan cheese.
16. Raise oven temperature to 350°F and bake for 20 minutes or until browned.
|
|