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Chicken Tetrazzini

Chicken Tetrazzini

The traditional Italian baked pasta, with chicken, cheese, sherry and nutmeg.

Prep: 5 days Cook: 30 days
Serves: 8 Save

Ingredients (12)

  • 4 T Unsalted Butter
  • 8 oz Mushrooms
  • ⅓ cup All Purpose Flour
  • 14 oz Low Sodium Chicken Broth
  • 1⅓ cup Half and Half
  • 3 T Sherry, Dry (optional)
  • ½ tsp Kosher Salt
  • ¼ tsp Freshly Ground Black Pepper
  • ¼ tsp Freshly Grated Nutmeg
  • 1 lb Boneless Skinless Chicken Breast
  • ½ lb Dried Spaghetti
  • ½ cup Grated Parmesan Cheese
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Directions

  1. Preheat oven to 425F.
  2. 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.
  3. 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.