You are here: Home » Recipes » Chicken Tetrazzini Chicken Tetrazzini Recipe by Jean KressyKitchen Tested Yield 8 servings Prep 5 mins Cook 30 mins The traditional Italian baked pasta, with chicken, cheese, sherry and nutmeg. Mark Boughton Photography/Teresa Blackburn Styling PrintEmail Ingredients 4 tablespoons unsalted butter1 (8-ounce) package sliced mushrooms1/3 cup all-purpose flour1 (14-ounce) can low-sodium chicken broth1 1/3 cups half-and-half3 tablespoons dry sherry (optional)1/2 teaspoon kosher salt1/4 teaspoon coarsely ground black pepper1/8 teaspoon grated nutmeg3 cups (1 pound) cooked boneless, skinless chicken, cut into strips1/2 pound spaghetti, broken in half and cooked according to package directions1/2 cup grated Parmesan cheese Instructions Preheat oven to 425F. Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms; sauté 4 minutes or until browned. Sprinkle with flour and toss to combine. Add broth and half-and-half; cook, stirring often, until mixture comes to a boil. Reduce heat and simmer 2 minutes, stirring constantly. Stir in sherry (if using), salt, pepper and nutmeg. Remove from heat and stir in chicken. Combine spaghetti and chicken mixture; toss gently and spoon into a 13 x 9-inch baking dish or shallow 3-quart baking dish; sprinkle with cheese. Bake 20 minutes or until golden brown and bubbly.