A hearty casserole the whole family will
enjoy for dinner.
Chicken Tetrazzini
8 ounces dry spaghetti,
cooked, drained and kept warm
1/4 cup dry breadcrumbs
3 tablespoons butter or margarine, divided use
3/4 cup freshly grated Parmesan cheese
1/2 cup chopped onion
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1 (14.5-ounce) can chicken broth
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated
Milk
2 cups cooked, chopped chicken or turkey breast meat
2 (4-ounce) cans sliced mushrooms, drained
1 cup frozen peas, thawed
2 tablespoons dry sherry
Preheat oven to 350°
F. Lightly grease 13 x 9-inch baking dish.
Combine breadcrumbs and
2 tablespoons butter in small bowl. Stir in 1/4 cup cheese.
Melt remaining butter
in medium saucepan over medium heat. Add onion; cook, stirring
occasionally, for 1 to 2 minutes or until tender. Stir in flour,
salt and pepper; cook, stirring constantly, for 1 minute. Remove
from heat; gradually stir in broth. Return to heat; bring to
boil over medium heat, stirring constantly. Stir in evaporated
milk and remaining cheese; cook over low heat until cheese melts.
Remove from heat. Stir in chicken, mushrooms, peas and sherry.
Combine pasta and chicken
mixture in large bowl. Pour into prepared baking dish. Sprinkle
with breadcrumb topping.
Bake for 20 to 25 minutes
or until topping is lightly browned. Serve immediately.
Makes 8 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
