DEB'S CHICKEN TETRAZZINI

Deb's Chicken Tetrazzini image

I got this recipe from my mom. The sherry adds a wonderful flavor!! I've tried to get the right amounts for the ingredients. I always just put them together without exact measurements. Hopefully this is pretty darn close!

Provided by jovigirl

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 whole broiler-fryer chicken, cooked and shredded
1 lb linguine, cooked per package directions
2 tablespoons flour
4 tablespoons butter, divided
8 slices American cheese
1 1/4 cups heavy cream
salt and pepper (lots of pepper is what I like)
1 cup parmesan cheese
2 tablespoons sherry wine
1 cup chicken broth

Steps:

Preheat oven to 350*F. In saucepan, melt 2 TBSP butter. Add the flour and stir to thicken. Add the chicken broth, salt, pepper and sherry. Bring to boil, then stir continuously 3-5 minutes until a nice sauce forms. Add the cream, stir another 3-5 minutes.
Add chicken to the mixture, stir til warm and coated.
Butter a 9x13 pan. Pour linquine into bottom of pan to cover it. Pour your chicken/sauce mixture over the top - spreading to cover the pasta. Dot the top with the rest of butter. Sprinkle parmesan on top. Put slices of American cheese on top. Bake, uncovered, 30-45 minutes, until top is browned and bubbling.

Nutrition Facts : Calories 789.6, Fat 46.7, SaturatedFat 22.8, Cholesterol 177.1, Sodium 631.3, Carbohydrate 48, Fiber 1.9, Sugar 1.4, Protein 39.5

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