Chicken Tetrazzini

1/4 c. butter or margarine
1/4 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 c. chicken broth
1 c. whipping cream
1 T. cooking sherry
1 (7 oz.) pkg. cooked spaghetti noodles
2 c. cooked chicken
1/2 c. Parmesan cheese
Mushrooms (optional)

In medium saucepan, melt butter, with a wire whisk, add flour, stirring constantly until all lumps are gone. SLOWLY add chicken broth stirring with whisk to prevent clumps. Let thicken slightly and then add whipping cream, salt, pepper and sherry. Let this simmer (make sure it doesn’t burn on bottom) 10 to 15 minutes or until thickens. In an 8 X 8-inch casserole dish combine cooked noodles and chicken. Pour sauce over and toss gently. Sprinkle with cheese and put in oven 15 to 20 minutes or until bubbles. (350)

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