Chicken Tetrazzini Recipe

Ingredients

• 2 cups sliced mushrooms or sliced spinach
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/4 cup half-and-half cream
• 1 tablespoon minced fresh parsley
• 1 teaspoon salt
• 1/8 to 1/4 teaspoon ground nutmeg
• 1/4 teaspoon pepper
• 3 tablespoons white wine or chicken broth, optional
• 3 cups cubed cooked chicken
• 8 ounces spaghetti, cooked and drained
• 3/4 cup shredded Parmesan cheese

Directions

• In a large skillet, cook mushrooms in butter until tender. Stir in flour; gradually add the chicken broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the cream, parsley, salt, nutmeg, pepper, and wine if desired. Fold in the chicken and spaghetti.
• Turn into a greased 3-qt. baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 8 servings.

Nutrition Facts: 1 serving (1 cup) equals 258 calories, 13 g fat (6 g saturated fat), 71 mg cholesterol, 763 mg sodium, 13 g carbohydrate, 1 g fiber, 21 g protein.