Chicken and Mushroom Tetrazzini

This baked chicken tetrazzini recipe with spaghetti and mushrooms has a creamy homemade white sauce flavored with Parmesan cheese.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 730 Calories

Ingredients

• 1 cup heavy cream
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1 cup chicken broth
• 2 tablespoons sherry
• 1 (8 ounce) package spaghetti, broken into pieces
• 2 cups chopped cooked chicken
• 0.25 teaspoon ground black pepper
• 0.25 cup butter
• 0.25 cup all-purpose flour
• 0.75 teaspoon salt
• 0.5 cup grated Parmesan cheese

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

Step 2

Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.

Step 3

Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream.

Step 4

Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese.

Step 5

Bake 30 minutes in the preheated oven, until bubbly and lightly browned.