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Chicken or Turkey Tetrazzini: Submitted by: Ericka Langone | Date Added: 27 Nov 2011
Listed in: Entrees / Casseroles

8 oz. mushrooms, sliced (optional)
2 Tablespoons white wine or sherry

2 c. milk
1 tsp. chicken base
2 T. butter, divided
4 T. flour
1 c. grated Parmesan cheese, divided
1 - 2 c. fully cooked chicken or turkey, chopped
1 c. frozen peas, optional
Salt and pepper

Cooking Instructions

Preheat oven to 350°F.

1) Boil water for pasta in a 2-quart saucepan.

2) Melt T. butter in a skillet at medium heat. Saute the sliced mushrooms in the melted
butter. Once sauteed, set aside.

3) Add the spaghetti to the boiling water and cook for 3/4 of the amount of time specified on
the box, so it is a little bit undercooked. Drain and set aside.

4) In a 2-quart saucepan, melt the 2 T. butter over medium heat. Stir in the chicken base. Add
the 4 T. flour and whisk together.

5) Slowly add the milk, whisking the entire time. Continue to whisk until thick and bubbly.

6) Add 3/4 c. of the Parmesan cheese, the chicken or turkey or beef and the pasta to the sauce.
Add the peas and mushrooms, if you so desire. Mix until everything is completely covered
with the sauce.

7) Pour it into an 8x8-inch square pan or a similarly sized baking dish. Sprinkle with the remaining
1/4 c. Parmesan cheese.

8) Bake for about 30 minutes, or until the cheese is slightly browned and bubbly.

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