Chicken Tetrazzini
- 1/4 c butter
- 1/4 c flour
- 1/4 c tsp garlic powder
- white pepper to taste
- 2 c milk, warmed
- 2 c half and half, warmed
- 2 chicken bullion cubes
- 1/3 c dry sherry
- 2/3 c shredded parnesan cheese, divided
- Approximately 2 cups shredded cooked chicken breast
- 8 oz cooked thin spaghetti,
- 8 oz mushrooms, sauteed, until liquid is evaporated
- Melt butter in a large saucepan. Add flour to make a light roux, at medium to low heat. Gradually add the milk and half and half, using a wire whip. Blend in bullion cubes. Cook until thick and smooth; add sherry and stir until mixture thickens again. Season with garlic powder, white pepper a dash of nutmeg and a dash of cayenne pepper. Add 1/3 c parmesan cheese, mushrooms, and drained spaghetti. Pour into a shallow 2 qt casserole or two smaller ones. Sprinkle with remaining cheese. Bake at 375 (do not used convection) until hot and bubbly and browned on top for 20 to 25 minutes. Let sit until firm.
butter, flour, garlic, white pepper, milk, chicken, sherry, parnesan cheese, chicken breast, mushrooms
Taken from www.epicurious.com/recipes/member/views/chicken-tetrazzini-50088095 (may not work)