Recipe: Chicken Tetrazzini (using butter, heavy cream and cheese) - 3

CHICKEN TETRAZZINI

1/4 cup (1/2 stick) butter or margarine
1/4 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 cup chicken broth
1 cup heavy (whipping) cream
1 tbsp. sherry (optional)
1 (7 oz.) pkg. spaghetti, cooked and drained
2 cups cubed cooked turkey or chicken
1/4 cup sliced almonds (optional)
1 (3 oz.) can sliced mushrooms, drained
FOR TOPPING:
1/2 cup grated Parmesan cheese
1 cup grated cheese of choice: cheddar, Swiss, Monterey Jack, etc. (optional)*

Heat oven to 350 degrees F.

Melt butter in large saucepan over low heat. Whisk in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly.

Remove from heat; stir in broth, cream, and sherry (if using). Return to stove and heat to boiling, stirring constantly.

Stir in spaghetti, chicken, almonds (if using), and mushrooms. Pour into ungreased 2-quart casserole. Sprinkle with cheeses.

Bake uncovered 30-35 minutes or until bubbly and lightly browned.

*Some of the grated cheese can be stirred into the cream sauce before mixing with the pasta.

Source unknown

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CHICKEN TETRAZZINI (with cheese sauce, not baked)

3 cups (8 oz.) San Giorgio Rotini, uncooked
1/4 cup butter or margarine
1/4 cup all purpose flour
1 cup chicken broth
1 cup heavy (whipping) cream
1/2 cup shredded Swiss cheese
1/3 cup grated Parmesan cheese
2 1/2 to 3 cups cubed cooked chicken
3/4 cup (4 oz.) can sliced mushrooms, drained
Salt and pepper to taste

Cook Rotini according to package directions; drain.

Meanwhile, in large saucepan, melt butter and blend in flour. Gradually stir in broth and cream. Cook, stirring constantly, over low heat until sauce thickens.

Blend in cheeses; continue heating, stirring constantly, until cheese melts. Stir in remaining ingredients until heated through.

Makes 4 servings
Source unknown (probably a San Giorgio pasta recipe)

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TURKEY TETRAZZINI (topped with bread crumbs)

6 tbsp. margarine, divided use
3 tbsp. oil
1/2 lb. fresh sliced mushrooms
4 tbsp. flour
2 cups chicken broth
1 cup heavy (whipping) cream
2 tbsp. dry sherry
3/4 cup grated Parmesan cheese
1/8 tsp. nutmeg
3 cups turkey, cooked
1/2 lb. uncooked vermicelli or spaghetti, cooked and drained
1/4 cup Italian-seasoned bread crumbs

Heat 4 tablespoons of margarine and oil in large saucepan. Add mushrooms, saute 5 minutes. Remove mushrooms and set aside.

Add flour to drippings in the saucepan. Stir to form a roux. Cook until bubbly. Slowly add broth and cook until thick.

Remove from heat and add cream, sherry, Parmesan and nutmeg. Stir until cheese melts.

Add turkey and mushrooms. Stir well. Combine with noodles and pour into a casserole dish that has been coated with cooking spray.

Melt 2 tablespoons margarine and toss with bread crumbs. Sprinkle over top of casserole.

Bake at 375 degrees F for 30 minutes.

Source unknown

Hi Carole,

Here are 3 versions of Tetrazzini that fit your description. I hope one of them is 'it'!

Happy Holidays,

Betsy