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Thursday, February 16, 2012

Amy's Chicken Tetrazzini ala ~DKBB~

This was a surprising hit with my husband. It's a great way to use up leftover roast chicken, should you have some on hand.

Amy’s Chicken Tetrazzini ala ~DKBB~
(original recipe by Amy Tague, Lebanon, IN, in The Gooseberry Patch Big Book of Home Cooking)

½ cup butter
½ cup all-purpose flour
½ tsp. salt
½ tsp. white pepper
2 cups chicken broth
2 tbsp. cooking sherry
2 cups half & half
8 oz. cooked spaghetti
2 cups cubed cooked chicken
¾ cup grated Parmesan cheese, divided
4 oz. can sliced mushrooms, drained
1 to 2 cups croutons or bread crumbs of your choice
  • Melt butter in large saucepan over medium heat; add flour, salt, white pepper; cook until bubbly.
  • Add broth, cooking sherry, and half & half; bring to a boil for one minute.
  • Stir in cooked spaghetti, cubed chicken, ¼ cup Parmesan cheese, and mushrooms; mix well.
  • Spread into lightly greased 9” x 13” baking pan; sprinkle with remaining Parmesan cheese and top with croutons/bread crumbs.
  • Bake uncovered at 350° for 30 minutes.
  • Serves 6 to 8.

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