You are here: Home » Recipes » Chicken Tetrazzini with Olives and Mushrooms Chicken Tetrazzini with Olives and Mushrooms Recipe by Tturpen01 Yield 4 servings Prep 20 minutes Cook 30 mins PrintEmail Ingredients 8 ounces spaghettibutter or margarine3 tablespoons flour2 cups chicken brothhalf-n-half, or whole milk1 tablespoon chopped parsley1 teaspoon saltnutmeg1 teaspoon rosemarythyme3 cups cooked chicken, choppedsliced olives, drainedsliced mushroom, drained*grated parmesan Instructions Cook spaghetti. Set aside. In dutch oven melt margarine. Stir in flour. Add chicken broth, rosemary, thyme, stirring constantly until sauce is thickened. Remove from heat. Stir in half-n-half, parsley, salt, nutmeg and dash pepper. Toss chicken, olives, mushrooms and cooked spaghetti into sauce. Turn mixture into greased, large casserole dish or 13/x9 baking pan. Sprinkle with parmesan. Bake 30 mins. at 350. *1 cup fresh, sliced mushrooms may be used. Quickly saute' before adding to mixture.