CHICKEN TETRAZZINI

Chicken Tetrazzini image

I found this on Teri's Kitchen web site that I frequent often.You can use turkey in place of the chicken and it is just as good. This is a great recipe to use up left over chicken or turkey and is vary easy to make on those weekday nights when you don't know what to make for dinner !!

Provided by Polly W

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

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Ingredients

2 cups leftover chicken or 2 cups turkey, cubed
1 cup mushroom, sliced
8 ounces spaghetti, cooked (I use either Dreamfield or Ronzoni smarttaste pasta )
1/2 cup onion, chopped
2 cups whipping cream
3 tablespoons dry sherry
1 tablespoon parsley flakes
1/4 teaspoon ground nutmeg
salt and pepper
1 cup fresh Italian breadcrumbs
2 tablespoons unsalted butter, softened
1/4 cup parmesan cheese, grated

Steps:

pre-heat oven 375.
1 1/2 - 2 quart greased baking dish.
saute mushrooms and onions in a little extra virgin olive oil.
In large bowl mix, onions,mushrooms,chicken ( or turkey ) and cooked spaghetti
pur in cream and sherry and mix well.
add parsley, nutmeg, salt and pepper and mix well.
Pour in greased baking dish.
In small bowl mix breadcrumbs and butter.
sprinkle over top of casserole then sprinkle with parmesan cheese.
bake for about 25 minutes.

Nutrition Facts : Calories 875.2, Fat 54.2, SaturatedFat 32.8, Cholesterol 184.1, Sodium 677.9, Carbohydrate 71, Fiber 3.9, Sugar 4.6, Protein 17.4

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