One of my favorite things to do when I'm bored is to plop down on the couch with a collection of my cookbooks and surf through recipes. One particular cookbook I enjoy alot is a book that was put together by a New York City Fire Chief. In this book he has collected recipes from various fire stations in the NY area and compiled a great book! You know that fireman eat well since they are at the station 24/7 and a number of them really enjoy cooking. This is one of those recipes that I have made a few times and it's always gone..no leftovers. Hope you enjoy!
Chicken Tetrazzini
(serves 6)
1 package (7oz) spaghetti, broken into thirds
1/4 c. margarine or butter
1/4 cup all-purpose flour
1/2 t. salt
1/4 t. pepper
1 cup chicken broth
1 cup heavy whipping cream
2 T. cooking sherry or water
2 cups cubed cooked chicken or turkey
1 can (4oz) sliced mushrooms, drained
1/2 cup grated parmesan cheese
Heat oven to 350 degrees. Cook and drain spaghetti as directed on package. Melt margarine in 2qt saucepan over low heat. Stir in flour, salt and pepper into margarine. Cook, stirring constantly, until mixture is smooth and bubbly, remove from heat. Stir in broth and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute, Stir in sherry, spaghetti, chicken and mushrooms. Pour spaghetti mixture into ungreased 2 quart casserole. Sprinkle with cheese. Bake, uncovered about 30 minutes or until bubbly in center.
Note: I usually don't add the mushrooms because people in our family are not big fans of them. Also, make sure you don't go crazy on the amount of pasta you use otherwise your sauce wont' be creamy enough. Enjoy!
2 comments:
Monica, I made this dish last night, and it was amazingly tasty!! You should make a separate blog just for recipes haha. -Alia
Bet you had to axe the mushrooms :)
Glad you liked it!
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