Chicken Tetrazzini Casserole

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

  • prep time 20 min
  • total time 55 min
  • ingredients 14
  • servings 10

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 serving
    Calories
    280
    ,
    % Daily Value
    Total Fat
    13g
    13%
    (Saturated Fat
    5g,
    5%
    ),
    Cholesterol
    50mg
    50%;
    Sodium
    500mg
    500%;
    Total Carbohydrate
    19g
    19%
    (Dietary Fiber
    1g
    1%
    ),
    Protein
    20g
    20%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    2%;
    Calcium
    15%;
    Iron
    10%;
    Exchanges:
    1 Starch; 2 1/2 Lean Meat; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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