Chicken Tetrazzini
Preparation time: 40 minutes
Total time: 1 hour 10 minutes
Serving size: Serves 4
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1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped parsley
1 teaspoon curry powder
1 cup chicken broth
1 cup Dean Whipping Cream
1/2 cup Dean Cultured Sour Cream
3/4 cup Dean 1% Lowfat Milk
1 - 7 ounce package spaghetti, cooked & drained
2 cups cubed, cooked chicken
1 - 3 ounce can sliced mushrooms, drained
1/2 cup grated Parmesan cheese
Preheat oven to 350 º degrees. Melt butter in large saucepan over low heat. Blend in flour, salt and pepper to make a roux. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in chicken broth, Dean milk, Dean sour cream, Dean whipping cream, parsley and curry powder. Simmer over medium heat for one minute, stirring constantly. Add cooked spaghetti, chicken and mushrooms. Pour into lightly greased 2-quart casserole dish. Sprinkle with grated parmesan cheese. Bake uncovered for 30 minutes or until bubbly. To brown, place briefly under broiler.
This recipe uses Dean 1% Lowfat Milk.
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