According to my search here, it has been five years since anyone posted a tetrazzini recipe. The author of this recipe says it is different in that she uses nutmeg, which gives it a wonderful, different taste. Let's hope so.
Chicken Tetrazzini
2 cups sliced mushrooms
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
1/4 cup light cream
1 TB. chopped fresh parsley
1 tsp. salt
1/8 to 1/4 tsp. ground nutmeg
1/4 tsp. pepper
3 TB. dry white wine, optional
3 cups cubed cooked chicken
8 oz. spaghetti, cooked and drained
3/4 cup shredded Parmesan cheese
additional parsley
In a skillet, cook mushrooms in butter until tender. Stir in flour; gradually add the chicken broth. Cook, stirring constantly, until sauce comes to a boil. Remove from the heat; stir in cream, parsley, salt, nutmeg, pepper and wine. Fold in the chicken and spaghetti. Turn into a greased 12" x 8" x 2" baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350F for 30 minutes or until heated through. Garnish with parsley. Yield: 8 servings
Source: Taste of Home mag. 6-93 - Kelly Heusmann-Cincinnati, Ohio
Chicken Tetrazzini
2 cups sliced mushrooms
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
1/4 cup light cream
1 TB. chopped fresh parsley
1 tsp. salt
1/8 to 1/4 tsp. ground nutmeg
1/4 tsp. pepper
3 TB. dry white wine, optional
3 cups cubed cooked chicken
8 oz. spaghetti, cooked and drained
3/4 cup shredded Parmesan cheese
additional parsley
In a skillet, cook mushrooms in butter until tender. Stir in flour; gradually add the chicken broth. Cook, stirring constantly, until sauce comes to a boil. Remove from the heat; stir in cream, parsley, salt, nutmeg, pepper and wine. Fold in the chicken and spaghetti. Turn into a greased 12" x 8" x 2" baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350F for 30 minutes or until heated through. Garnish with parsley. Yield: 8 servings
Source: Taste of Home mag. 6-93 - Kelly Heusmann-Cincinnati, Ohio
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