Chicken Tetrazzini Casserole

(1)
1 reviews.
  • 20 min prep time
  • 55 min total time
  • 14 ingredients
  • 10 servings

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

Directions

  1. 1 Cook spaghetti to desired doneness as directed on package. Drain; rinse with hot water. Cover to keep warm.
  2. 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. 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. 4 Bake at 350°F. for 30 to 35 minutes or until thoroughly heated. Just before serving, sprinkle with chopped fresh parsley.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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