Chicken Tetrazzini

By Mark Wood

Ingredients:

1 lb. pasta, cooked
1 pound fresh mushrooms, sliced.
1 stick butter
2/3 cup flour
1 large onion, chopped
5 cloves garlic, peeled and chopped
4 c. chicken broth
2 c. heavy cream
1/4 cup dry sherry (about any wine will do here I prefer white)
4 c. diced chicken, cooked (3-4 chicken breast halves)
1 c. grated Parmesan cheese
1/3 teaspoon garlic powder
Salt and pepper to taste
Nutmeg to taste (more the merrier, this recipe really goes with nutmeg)

 

Directions:

Slice the mushrooms 1/8 of an inch thick and sauté in 2-3 tablespoons of the butter, along with chopped onion, and chopped garlic until lightly browned. Place in large bowl.

Combine the remaining butter with flour and add chicken broth, stirring over low heat until thickened. Add the cream, salt, pepper, sherry, garlic powder, nutmeg and 1/2 cup parmesan. Thicken on med low heat....not too much but enough to make it a creamy pour.

Cook and drain pasta according to package directions.

Put cooked spaghetti on top of mushrooms & onions in large bowl, pour sauce over it all. Save a cup or two of sauce back in the pan. Mix everything gently but thoroughly.

Butter a 9 x 13 glass baking dish and pour mixture into it. If you have room, pour extra sauce in and massage it into the casserole with a spoon.

Even out the mixture in the baking dish and top with Parmesan cheese. Bake uncovered at 350 degrees Fahrenheit for 20-30 minutes, 375 if you want the cheese browned. I like the cheese really melty, not browned.