Chicken Tetrazzini
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1/2 Pound fresh mushrooms | |
| 2 lbs. cooked chicken | Cut into 1/2-inch pieces |
| 3 Tablespoons dry white wine | (Optional) |
| 3 Tablespoons margarine | |
| 2 Tablespoon flour | |
| 2 Cups reduced sodium chicken broth | |
| 1 (14 oz.) can nonfat evaporated milk | |
| 1 Pound spaghetti | May use whole grain |
| 1/2 c. Parmesan cheese | Grated |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Prepare spaghetti according to directions on the package. | |
| 2 | Melt margarine in a saucepan. Add mushrooms and sauté | |
| 3 | Add flour. Cook and stir until well coated. | |
| 4 | Add chicken broth. Heat over low heat. | |
| 5 | Slowly add evaporated milk. Add half the sauce to the chicken and half to spaghetti and mushrooms. | |
| 6 | Place the spaghetti in a vegetable nonstick sprayed casserole dish. Make a hole in the center. | |
| 7 | Place the chicken in the hole with the spaghetti. | |
| 8 | Sprinkle with parmesan cheese. Bake in a 375-degree oven for about 40 minutes or until lightly browned and heated through. | Instant read thermometer should read 165. |
Posted in Chicken Dinner Recipes
