Chicken Tetrazzini with Olives and Mushrooms
- Yield 4 servings
- Prep 20 minutes
- Cook 30 mins
Ingredients
- 8 ounces spaghetti
- butter or margarine
- 3 tablespoons flour
- 2 cups chicken broth
- half-n-half, or whole milk
- 1 tablespoon chopped parsley
- 1 teaspoon salt
- nutmeg
- 1 teaspoon rosemary
- thyme
- 3 cups cooked chicken, chopped
- sliced olives, drained
- sliced 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.
