Terri's Terrific Tetrazzini |
|
 |
Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
Terri is a nurse/coworker who asked me to post one of her favorite recipes on here. She promises a great meal. Not for strict calorie/fat watchers but light cream can replace heavy cream, margarine in place of butter. Prep/cook time does not include cooking of the chicken. Ingredients:
2 cups chicken, cooked and cubed |
2 cups heavy cream |
4 tablespoons butter |
1/2 cup onion, chopped |
1/4 teaspoon pepper |
4 tablespoons flour |
1/2 teaspoon salt |
1 cup chicken broth or 2 chicken bouillon cubes |
1 cup parmesan cheese, grated |
8 ounces canned mushroom slices, drained |
1/2 cup sliced almonds |
8 ounces spaghetti or 8 ounces thin pasta, cooked and drained |
Directions:
1. Preheat oven to 350 degrees.
2. On stovetop, brown onions in butter; add flour, salt, pepper, and chicken broth.
3. Cook and stir on medium until brown and boiling.
4. Turn heat to low and slowly stir in cream.
5. Add parmesan, stir until blended; then add chicken, mushrooms and almonds.
6. Toss mixture with cooked noodles and transfer to a greased 13x9 casserole dish.
7. Bake for 30 minutes.
8. Serve with a side of veggies/tossed salad, warm bread and a glass of wine.
|
|