Creamy Chicken Tetrazzini

Creamy Chicken Tetrazzini
8 ounces spaghetti, cooked
5 Tablespoons butter or margarine
1/3 cup flour
2 cups chicken broth
1 1/2 cups milk
1 teaspoon salt
1 cup mushrooms, sliced
2 chicken breasts, cooked
1 cup cheddar cheese, shredded, divided
1/2 cup parmesan cheese, grated
Pepper (optional)

Melt butter; blend in flour. Whisk broth and milk into flour mixture. Cook until mixture thickens. Add salt, pepper, drained spaghetti, mushrooms, 1/2 cup cheddar cheese and chicken cut into bite-size pieces (also great with leftover turkey). Turn into 9 x 13 casserole dish. Sprinkle with remaining cheeses. Bake at 350 degrees for 30 minutes or until hot and bubbly.

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