Creamy Chicken and Mushroom Tetrazzini Recipe

Ingredients

• 1 (8 ounce) package spaghetti, broken into pieces
• 0.25 cup butter
• 0.25 cup all-purpose flour
• 0.75 teaspoon salt
• 0.25 teaspoon ground black pepper
• 1 cup chicken broth
• 1 cup heavy cream
• 2 tablespoons sherry
• 1 (4.5 ounce) can sliced mushrooms, drained
• 2 cups chopped cooked chicken
• 0.5 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish lightly to prevent sticking.
2. Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente, about 8 to 10 minutes. Drain the spaghetti well.
3. In a large saucepan, melt the butter over low heat. Stir in the flour, salt, and pepper, cooking until the mixture is smooth. Remove from the heat and gradually whisk in the chicken broth and cream.
4. Return the saucepan to the heat and bring to a gentle boil for 1 minute, stirring constantly to prevent scorching. Stir in the sherry, followed by the cooked spaghetti, mushrooms, and chicken. Pour the mixture into the prepared baking dish and sprinkle evenly with Parmesan cheese.
5. Bake in the preheated oven for 30 minutes, or until the tetrazzini is bubbly and lightly browned on top. Let it rest for a few minutes before serving.

Nutrition

• Calories: 730 kcal
• Fat Content: 43 g
• Fiber Content: 3 g
• Sugar Content: 2 g
• Sodium Content: 919 mg
• Protein Content: 33 g
• Cholesterol Content: 173 mg
• Carbohydrate Content: 53 g
• Saturated Fat Content: 24 g
• Unsaturated Fat Content: 0 g