Grandma Cindy's Chicken Tetrazzini

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 16 ounces thin spaghetti
• 2 cups sliced mushrooms (optional)
• 1/4 cup butter
• 3 tablespoons flour
• 2 cups chicken stock (or broth)
• 3/4 cup cream (or milk)
• 1 tablespoon parsley, fresh chopped
• 1 teaspoon salt
• 1/8 teaspoon nutmeg
• 3 cups cubed cooked chicken (or shredded)
• 1 cup parmigiano-reggiano cheese, fresh grated (or you can use the canned stuff)

Recipe

• 1 heat oven to 350 degrees.
• 2 boil water, add spaghetti, and cook according to package instructions.
• 3 in a dutch oven, cook mushrooms until tender. stir in flour. cook until it starts to turn light brown. add chicken broth/stock, cook stirring constantly until sauce is thickened.
• 4 remove from heat. stir in cream, parsley, salt, nutmeg, and pepper to taste. fold in chicken and cooked spaghetti.
• 5 turn mixture into a 9x13 pan. sprinkle extra cheese over top. bake for 30 minutes, or until heated through. let stand 5-10 minutes before serving.
• 6 this is a great recipe to make ahead and freeze. you can even freeze it in individual portions.