Friday, January 23, 2009

Chicken Tetrazzini

This is a recipe from my Aunt Jennifer. Bekah just loves it and eats all that we will put on her plate. By the way, I tried just using 2 % milk instead of half & half and it totally didn't work. The sauce was way too thin.

1/4 cup butter
1/4 cup flour
1 tsp. salt
1/4 tsp pepper
1 cup chicken broth
1 cup half and half (I often use whole milk)
4 cups cut-up cooked chicken
1 pkg (8 oz) spaghetti, cooked and drained
2 Tbsp sherry
1/4 cup grated Parmesan cheese
1 cup sliced olives
1 1/2 cup shredded cheddar cheese

Put cooked spaghetti into a baking dish and set aside.

Heat butter in 3-quart casserole at medium-low for 2 minutes, or until melted: stir in flour, salt, and pepper. Gradually add broth and half & half (or milk): stir until smooth. Cook at medium 7-8 minutes, or until sauce is thickened: stir three tiems. Add Parmesan cheese and sir until melted. Add sherry and stir into sauce.

Add sauce to the spaghetti. Stir in chicken and olives. Top with grated cheddar cheese. Bake at 350 degrees for 25 minutes.

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