Wednesday's Chow - Chicken Tetrazzini

I was probably 22 before I ever had Chicken Tetrazzini. It wasn't something we had in our house growing up. I think because my father didn't like pasta too much. I was at a friend's parent's house (there for the friend's wedding a few days later) when they served tetrazzini. For the next 2-3 visits to my friend's house (with her new husband), she served tetrazzini. I don't think she did it on purpose. It was a quick, easy and inexpensive dish to make. That was okay by me. I like Chicken Tetrazzini.

So, here's a recipe I found many years ago. The recipe card has been dripped and dribbled on, so many times that now it's hard to read. But I think I can manage. At least, I hope I can.....

Enjoy.

CHICKEN TETRAZZINI

8 oz spaghetti
¼ cup butter
3 tbsp flour
2 cups chicken broth
¾ cup milk
1-3 tbsp sherry (optional)
1 tsp salt
dash pepper
1 tbsp fresh parsley, chopped
1/8 tsp nutmeg
3 cups cooked chicken, chopped
4 ½ oz mushrooms, drained
½ cup Parmesan cheese

Heat oven 350º F and spray 9x13 cooking pan with cooking spray. Cook spaghetti as directed on package. Meanwhile, in dutch oven, melt butter. Stir in flour. Gradually add in chicken broth, stirring with a whisk until thickened. Remove from heat. Stir in milk, sherry, salt, pepper, parsley and nutmeg. Toss in chicken, mushrooms and spaghetti. Turn mixture into pan. Sprinkle with Parmesan cheese. Bake 30 to 40 minutes or until heated through.

Serves 8.

Anna Kathryn

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