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Ingredients
| chicken breasts: 4 breasts |
| onion salt: 1 tsp |
| celery salt: 1 1/2 tsp |
| black pepper: 1/2 tsp |
| whole nutmeg: 1/8 tsp |
| salted butter: 6 Tbl |
| salt: 1/2 tsp |
| all-purpose flour (unsifted): 2 Tbl |
| light whipping cream (fluid): 1 cup |
| parmesan cheese (grated): 2/3 cup |
| lemon juice: 1 Tbl |
| paprika: 1/4 tsp |
| pasta (spaghetti): 0.5 lb |
Best Chicken Tetrazzini
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
25 min -
Servings
5 serving(s)
Tags
- Cook chicken in lots of water until done. Save the stock!
- Tear chicken into pieces and toss with onion salt and celery salt. Set aside.
- Cook 1/2 lb of spaghetti per label directions in the reserved chicken stock. (add more water as needed).
- Drain spaghetti and place in 9 x 13 baking dish.
- In a skillet heat 3 tbsp butter,1 tbsp lemon juice and 1/2 tsp salt until melted. Pour this mixture over cooked spaghetti and toss lightly.
- In same skillet slowly heat another 3 tbsp butter, 2 tbsp flour, 1/2 tsp pepper, 1/8 tsp nutmeg and 1/4 tsp paprika until smooth and thick. Remove from heat.
- Add whipping cream to above mixture and stir.
- Add the above to the chicken and toss.
- Spoon chicken evenly over spaghetti.
- Cover the chicken and spaghetti with 2/3 cup of grated Parmesan cheese.
- Cover and refrigerate overnight.
- Cook uncovered for 25 minutes in a 400 degree oven and enjoy!