MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: 2-For-1 Chicken Tetrazzini
Categories: Pasta, Poultry, Dairy, Mushrooms, Cheese
Yield: 2 Casseroles
12 oz Spaghetti
1/3 c Butter; in cubes
1/3 c A-P flour
3/4 ts Salt
1/4 ts White pepper
14 1/2 oz Can chicken broth
1 1/2 c Half & Half cream
1 c Heavy whipping cream
4 c Chicken; cooked, diced
12 oz Mushroom stems & pieces
- (3 cans); drained
4 oz Jar sliced pimientos;
- drained
1/2 c Parmesan cheese; grated
Cook spaghetti according to package directions. Meanwhile, in a
Dutch oven, melt butter. Stir in the flour, salt, and pepper until
smooth. Gradually add the broth, Half & Half, and whipping cream.
Bring to a boil; cook and stir until thickened, about 2 minutes.
Remove from the heat. Stir in the chicken, mushrooms, and
pimientos. Drain spaghetti; add to the chicken mixture and toss to
coat.
Transfer to 2 greased 11x7" baking dishes. Sprinkle with cheese.
Cover and freeze 1 casserole for up to 2 months. Bake the second
casserole, uncovered, @ 350 F/175 C until heated through, 20-25
minutes.
To use frozen casserole: Thaw in the refrigerator overnight. Cover
and bake @ 350 F/175 C for 30 minutes. Uncover; bake until heated
through, 15-20 minutes more. Stir before serving.
Recipe by Helen McPhee, Savoy, Illinois
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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