Chicken Tetrazzini

 4 T. butter

1 can (4 oz) mushrooms, drained 1/4 C. onion diced 2-3 T. flour 1 C. chicken broth 1 can (10 oz) cream of celery soup 1 soup can milk 1/4 t. pepper & salt to taste 1 C. Parmesan cheese 3 C. diced cooked chicken meat 5 strips of bacon cooked & crumbled


1/2 C. bread crumbs 1/4 C. melted butter 1/2 C. grated Parmesan cheese

 8 oz. cooked spaghetti
 Preheat oven to 375.  In a large skillet, melt butter.  Add onions & mushrooms & saute' for 3–5 minutes or until tender.  Remove from heat, stir in 2-3 T. flour  to create a smooth paste.  Slowly add chicken broth, stir until blended and smooth.  Return to medium heat and add soup, milk, salt and pepper.  Blend thoroughly.  Add Parmesan cheese, chicken and bacon.  Continue stirring on medium heat until the sauce becomes thick & creamy.  Remove from heat.
 In a well buttered casserole dish, mix together all cooked spaghetti & the chicken sauce.  Sprinkle with topping mixture.  Bake for 20 minutes or until a light golden color.


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