Chicken Tetrazzini

  • 3 C diced cooked chicken
  • 13 oz pasta of choice
  • 2/3 C melted butter
  • 2/3 C flour
  • 2 1/3 C milk
  • 10 oz. chicken broth (or substitute more milk)
  • 1/3 C cooking sherry or white grape juice
  • 1/2 t salt
  • 1/2 t paprika
  • 1/4 t nutmeg
  • 1/2 C Parmesan cheese

Cook pasta according to package directions until just barely tender; drain.  In a large pot, make the sauce by blending flour into melted butter and cook and stir over medium heat about 1 minute; remove from heat.  Blend in milk and chicken broth.  Return to heat; cook over medium-high and stir until thickened.  Remove from heat.  Blend in sherry and salt.  Sprinkle on and blend in paprika and nutmeg.  Mix pasta and chicken in with the sauce and place in a lightly oiled 13″ x 9″ baking dish.  Top with Parmesan cheese.  Bake at 350 degrees for 20-30 minutes until bubbly.

(slightly adapted from urbanhomemaker.com  They used leftover turkey and turkey broth, and add mushrooms when adding sherry.)

Print this Recipe

Tags:

Leave a Comment