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Chicken Tetrazzini Pasta Recipe

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This recipe for Chicken Tetrazzini Pasta is from Mom's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chicken Mixture-
2 - 3 C cooked hand shredded chicken breast (leave large pieces, not slivers)
3/4 lb spaghetti-Cooked
3 Cups sliced mushrooms
1 Tbs Garlic-Minced
1/4 Cup of White wine

-Cream Sauce-

3 Tbs Melted Butter -
2Tbs flour - Mix melted butter and flour well before adding rest of ingredients
2 C chicken broth.
Splash of white wine
1/4 Cup Parmesan cheese
1tsp Basil
1C heated whipping cream (heavy cream). I warm mine a bit in the micro first.
Directions:
Directions:
Preheat oven to 375.
Cook chicken using whatever method you desire. Shred chicken leaving nice size pieces, not slivers. Set aside. Saute mushrooms, set aside. Get pasta cooking so it’s drained and ready. Make a basic cream sauce with the ingredients listed above. Remove from heat. Then add 1C heavy whipping cream. Stir it all together.
Next. I just add it all to the empty pot I cooked the pasta in....the chicken, the sauce, the mushrooms, the pasta. Holding back on the pasta and adding it to my liking so it doesn’t end up being too much with no sauce left. Basically you’re adding it all together in a large pot. Mix it together. I also add in more grated Parmesan to my liking at this time. Pour all into a square casserole dish that will accommodate. Top with more Parmesan. Bake uncovered until golden brown. 15 - 25 min?
I just go by how it looks. :)
So much of this recipe it just adapted from the amounts of the above ingredients to your own preference. Add as much garlic, butter, wine, seasoning, mushrooms, etc as you’d like. Just make sure to leave enough sauce (or double it, but I don’t) This a rough guideline of how I make it in my kitchen. We love it! Enjoy!
Personal Notes:
Personal Notes:
Recipe From Cindy Albin

 

 

 

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