Chicken Tetrazzini

~ CHICKEN TETRAZZINI ~

This is another family favorite ~

I can't believe I haven't blogged about this

recipe yet, I've probably

made this two dozen times!

~ First of all, I like to douse some frozen

boneless chicken breasts with olive oil and a

pinch of salt.  Thaw them in the refrigerator, and 

then bake them on a foil-lined

jelly roll pan in a 350* oven for twenty minutes.~

Once the chicken has cooled, I either

shred it or cut it into tiny cubes to use in other

recipes.  You'll need 2 cups of cooked

cubed chicken for the Tetrazzini.

 

Here's what else you'll need:

1 package spaghetti, broken into thirds

1/4 Cup Butter

1/4 Cup Flour

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

1 Cup Chicken Broth

1 Cup Heavy Whipping Cream

2 Tablespoons Water

2 Cups Cooked Cubed Chicken

1 Can (4 oz) Mushrooms

Sliced Black Olives (optional)

1/2 Cup Shredded Parmesan Cheese

Heat oven to 350*.  Cook spaghetti as directed

on package.  While spaghetti is cooking,

melt butter in a 2-quart saucepan over low heat.

 Add flour, salt, and pepper.

Cook, stirring constantly, until mixture is

smooth and bubbly.  Remove from heat.

 

Stir in broth and whipping cream.

 

Heat to boiling, stirring constantly.

Boil and stir one minute.

 

Drain spaghetti.

 Stir chicken and mushrooms

into sauce.  

 

Add cooked spaghetti to sauce

and stir thoroughly.

 

Pour mixture into a 2-quart casserole dish

coated with cooking spray.

 

Sprinkle with shredded parmesan.

Add sliced olives, if desired.

I can only add olives to half of my

Tetrazzini ... but some day, when my boys

are no longer picky eaters, I will

smother my Tetrazzini with sliced olives!

Just sayin'

 

 Cover casserole with tin foil and

bake for 25 minutes.

 Remove foil.

 

Turn on broiler until cheese has

crisped and turned brown.

Add a garden salad and buttery

toasted bread for a complete meal!

 

Yummers!!

~ Peace and Sliced Black Olives ~