Chicken and noodles in a creamy, buttery sauce.
This chicken tetrazzini tastes just like Mom’s.
Cook spaghetti according to package directions; drain.
Credit: Andy Lyons
Meanwhile, in a 4-qt.
Dutch oven melt butter over medium.
Add mushrooms and green onions; cook until tender, stirring occasionally.
Stir in flour, nutmeg, and pepper.
Gradually stir in broth and half-and-half.
Cook and stir until thickened and bubbly.
Stir in chicken, sherry, and half of the cheese.
Add spaghetti; stir gently to coat.
Transfer pasta mixture to a 2-qt.
Sprinkle with remaining cheese and the almonds.
Bake 15 minutes or until heated through.
If desired, sprinkle with parsley before serving.
Chicken and Vegetable Tetrazzini
Prepare as directed, except add 8 oz.
2,000 calories a day is used for general nutrition advice.
