Chicken Tetrazini

Easy to make. Freezes and transports well.

For Chicken Tetrazini you need:

8 oz. Spaghetti
3 Tbsp. Butter
3 tbsp. Flour
1/4 tsp. Pepper
1 tsp Salt
2 cups Chicken Broth (about one can)
3/4 cup Half and Half
2 Cups cooked chicken (I used about 4 or 5 boneless skinless breasts weighing about 2.75 pounds)
3/4 Cups Parmesean Cheese
1/4 Cups Parmesean cheese (You add some at different points)

If you like Mushrooms (Origianally part of the recipe but good with or without)
1 tbsp. butter
1 tbsp. Lemon Juice
1/2 pound mushrooms


Pre-cook chicken. Usually 350 degrees for 1 hour with 1/4 cup of water will do it.

Cook Spaghetti as directed (I'd break in half or thirds before cooking).

Melt or soften butter. In a seperate large bowl, mix butter and flour. Add Salt, Pepper, broth and half and Half. Stir well. Add Chicken and 3/4 cups of Parmesean cheese. Mix with pasta and pour into a casserole dish.

Saute mushrooms with butter and lemon juice, if desired. Pour on top of pasta mixture.

Top with remaining parmesean cheese.

Bake in a preheated 375 degrees F oven for 20 minutes.

Garlic bread makes a good side for Chicken Tetrazini.

Serves roughly 6.