Sarah’s Chicken Tetrazzini

This recipe is from my cousin, Sarah.  It’s quick and who doesn’t love Chicken Tetrazzini?

Sarah’s Chicken Tetrazzini:

6oz Cooked Spaghetti

3/4 lb Thinly Sliced Chicken (or Turkey and I have used a rotisseri chicken in a pinch)

1 TS Salt

2 TB Melted Butter

2 TB Parmesan Cheese

Sauted Mushrooms (optional)

Garlic Salt To Taste

Sauce:

1/4 C Butter

1/3 C Flour

1 C Chicken Stock

2 C Milk Or Cream

1 1/2 TS Salt Parmesan Cheese

~Melt 1/4 c butter in saucepan (I use a LARGE high sided frying pan/saute pan) and make a roux by blending in flour slowly. Stir in stock and milk until smooth and thick. Season with salt and simmer for a few minutes. Set aside. Cook spaghetti and drain, mix w/ salt, 2 TB butter and 2 TB parmesan cheese Spread spaghetti in large, shallow casserole dish. Dribble 1 cup of the sauce over. Arrange sliced meat on top and dribble w/ more sauce. Cover w/ shrooms if you’d like and then sprinkle w/ garlic salt. Pour on leftover sauce, and sprinkle 1/4 cup parmesan. Bake at 350 for 30 minutes or until bubbly. Broil last few minutes for a slightly browned top.

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