Chicken Tetrazzini Casserole

This creamy casserole is named for the opera singer, Luisa Tetrazzini. Serve it with warm whole grain bread or rolls.

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Servings 10

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ingredients 14
Prep Time 20 min
Total Time 55 min

Ingredients

7: oz. uncooked spaghetti

1/4: cup margarine or butter

8: oz. fresh mushrooms, sliced

3: tablespoons flour

2: cups chicken broth

3/4: cup half-and-half

3: tablespoons dry sherry, if desired

1: tablespoon chopped fresh parsley

1/2: teaspoon salt

1/8: teaspoon nutmeg

: Dash pepper

3: cups cubed cooked chicken

3/4: cup grated Parmesan cheese

: Chopped fresh parsley, if desired

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Directions

1 Cook spaghetti to desired doneness as directed on package. Drain; rinse with hot water. Cover to keep warm.
2 Heat oven to 350°F. Melt margarine in Dutch oven or large saucepan over medium heat. Add mushrooms; cook until tender, stirring occasionally. Stir in flour; cook 1 minute or until smooth and bubbly, stirring constantly. Gradually stir in chicken broth. Cook over medium heat until slightly thickened and bubbly, stirring constantly. Remove from heat.
3 Add half-and-half, sherry, 1 tablespoon parsley, salt, nutmeg and pepper; mix well. Add chicken and cooked spaghetti; toss to combine. Spoon into 13x9-inch (3-quart) baking dish; sprinkle with cheese.
4 Bake at 350°F. for 30 to 35 minutes or until thoroughly heated. Just before serving, sprinkle with chopped fresh parsley.