Chicken Tetrazzini
- 1/4 cup flour
- 1/4 cup butter or margarine
- 1 cup whipping cream
- 1 cup chicken broth
- 2 T sherry (or to taste)
- salt & pepper to taste
- 8 oz. linguine (cooked)
- 2 cups cooked chicken or turkey
- 1 cup sliced mushrooms (optional)
- 1/2 cup parmesean cheese
- 2 cups mozzarella cheese
- 1/2 cup bread crumbs or corn flake crumbs
- Melt butter over low heat. Add flour, salt & pepper stir until smooth and bubbly. Remove from heat, stir in whipping cream and chicken broth. Cook over medium heat, stirring constantly until boiling. Boil 1 minute. Add sherry. Remove from heat, add chicken, mushrooms and linguine. Toss with half of both cheeses. Place in 2 quart casserole. Sprinkle with remaining cheeses and top with bread crumbs. Bake in 350 oven for 20 to 30 minutes or until bubbly and browning
flour, butter, whipping cream, chicken broth, t, salt, linguine, chicken, mushrooms, parmesean cheese, mozzarella cheese, bread crumbs
Taken from www.epicurious.com/recipes/member/views/chicken-tetrazzini-52413041 (may not work)