I used to make this weekly before finding out Sugar Plum had a milk protein intolerance. I still make it once in awhile for the rest of the family because they love it so much. I'm working on a few substitutes so that I can indulge, but so far I haven't gotten to the part where I actually try out the ideas I floating around in my head. If they work out, I'll be sure to update for those dairy free families out there!
This recipe is pretty quick and easy, and it goes well with nearly anything. My grandma made this for us after Sugar Plum was born and it became an "instant classic" at our house. EmDee said something like, "where has this been all my life"...so now that I've talked it up, here is the recipe!
Chicken Tetrazzini
3.5 cups cooked, diced chicken
8 oz spaghetti, cooked to barely tender
1 cup mushrooms, sliced
6 tablespoons butter
5 tablespoons flour
1 teaspoon salt
1.5 cups chicken broth
2 cups half and half
3/4 cup Parmesan cheese
Melt butter in sauce pan, add flour and blend. Add chicken broth and cream, cooking until smooth and thickened. Add 1/4 cup of cheese. Mix spaghetti, chicken, mushrooms and sauce. Pour into a 2 quart buttered baking dish and top with remaining cheese. Bake at 350 for 35 - 40 minutes.
This recipe freezes well!
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2 comments:
I love this stuff! So yummy!!! Thanks for sharing the recipe! Hugs and blessings!
I used to make this all the time when my kids were at home. Such a fabulous family meal! Thanks for reminding me how good it is. I'm going to make it again, even if it's just for two now!
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