This delicious chicken and spaghetti casserole makes a wonderful meal with a tossed salad and crusty bread.
Tetrazzini is an American dish made with poultry or seafood. It was named after the Italian opera star Luisa Tetrazzini. It dates back to the early 1900s. There is some debate about the origin, but the earliest description of turkey tetrazzini was published by Good Housekeeping in 1908.
- 4 cups cooked diced chicken
- salt and pepper
- 8 ounces spaghetti, cooked and drained
- 6 tablespoons butter
- 8 ounces sliced fresh mushrooms
- 1/4 cup all-purpose flour
- 1 cup light cream or half-and-half
- 2 cups chicken broth
- 1/4 cup dry sherry
- 1/3 cup good quality grated Parmesan cheese
- ground sweet paprika, optional
- buttered bread crumbs, optional
Heat the oven to 425 F. Butter a 2 1/2- to 3-quart baking dish.
Cook spaghetti or noodles in boiling salted water following package directions.
Meanwhile, in skillet, melt 2 tablespoons butter over medium-low heat; sauté sliced mushrooms until golden.
In a saucepan, melt 1/4 cup butter; stir in flour and 1/2 teaspoon salt. Stir until smooth; add chicken broth and cream. Cook, stirring, until sauce is thickened.
Add chicken, cooked mushrooms, and sherry; heat through.
Place noodles or spaghetti in a buttered baking dish; pour sauce over all.
Top with Parmesan cheese and sprinkle with paprika.
If desired, sprinkle with 1 cup of buttered bread crumbs.
Bake in the preheated oven for 15 to 20 minutes, until hot and bubbly.
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