Herbed Chicken Tetrazzini Recipe

• 1/4 c. minced onion
• 1/4 c. minced mushrooms
• 1/4 c. butter, melted
• 1/4 c. all-purpose flour
• 1 c. lowfat milk
• 1 c. chicken broth
• 1 tbsp. minced fresh parsley
• 1 teaspoon dry whole tarragon
• 1/8 teaspoon pepper
• Dash of grnd nutmeg
• 2 1/2 c. cooked spaghetti or possibly fettuccine
• 1 1/2 c. minced cooked chicken
• 1/2 c. (2 ounce.) shredded Swiss or possibly Gruyere cheese, divided
• Minced parsley

1. Saute/fry mushrooms and onion in butter in a large, heavy saucepan till just tender.
2. Add in flour, stirring well.
3. Add in lowfat milk and broth.
4. Cook 1 minute, stirring constantly till mix is thickened and bubbly.
5. Stir in parsley, tarragon, pepper and nutmeg.
6. Stir in spaghetti, chicken and 1/4 c. cheese, mixing well.
7. Pour into greased 1 1/2 qt casserole.
8. Bake at 350 degrees for 20 min.
9. Sprinkle remaining 1/4 c. cheese over top.
10. Bake an additional 5 min.
11. Garnish with parsley, lemon slices and pepper strips.
12. (4 servings.)
13. Substitute turkey if you like.

onion, mushrooms, butter, allpurpose, milk, chicken broth, parsley, tarragon, pepper, nutmeg, fettuccine, chicken, swiss, parsley

Taken from cookeatshare.com/recipes/herbed-chicken-tetrazzini-36166 (may not work)