Chicken Tetrazzini


3 oz. spaghetti (broken into 3 inch lengths)
1 c. water
2 pkg. chicken broth seasoning
1 to 2 c. cut up cooked chicken
3/4 c. sliced mushrooms
1/4 c. chopped green peppers
1 c. skim milk
1-1/2 tbsp. cornstarch, with dash of pepper
1/8 c. Parmesan cheese
2 tbsp. sherry
1 tbsp. sliced almonds


Cook spaghetti and drain, heat 1 cup water with chicken seasoning to boiling, add mushrooms and green peppers; bring to boil; reduce heat and simmer 5 minutes. Combine milk, cornstarch and pepper, add to above mixture cook and stir until thick and bubbly; cook 2 minutes, stir in 1/2 of cheese, all of the sherry, fold in meat and spaghetti. Place in baking dish, sprinkle with remaining cheese and top with sliced almonds. Bake at 400 degrees for 15 to 30 minutes or until hot and bubbly. This can be prepared early in the day and refrigerated, then baking time will be about 1 hour.


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