Wednesday, January 19, 2011

Chicken Tetrazzini


1 (8-ounce) package spaghetti, cooked and drained
3 cups of cubed chicken
1 (6 ½ ounce) can mushrooms, drained
1 to 1 ½ cups crumbled cooked bacon
8 ounces Velveeta cheese, chopped

White Sauce:

½ cup (1 stick) butter or margarine
¼ cup all-purpose flour
4 teaspoons chicken bouillon granules (or 4 cubes)
Dash of pepper
3 ½ cups plus ½ cup milk
2 ounces sliced almonds for garnish


In a lightly greased 9×13 inch baking dish layer the spaghetti, chicken, mushrooms, bacon, and cheese. Preheat the oven to 350. For the white sauce, melt the butter in a medium-size pan over low heat; stir in the flour, bouillon, and pepper. Add ½ cup milk, stirring constantly to avoid lumps. Add the remaining 3 ½ cups milk. Cook and stir over medium heat until thick and bubbly. Pour the white sauce over the chicken mixture. Bake for 45 minutes. Garnish with the sliced almonds. Yield: 8 to 10 servings

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