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Chicken Tetrazzini
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By: mksasaki
By: mksasaki
 Comfort food tonight...chicken and dumplings: http://www.recipematcher.com/index.php/recipe/show/Slow-Cooker-Chicken-and-Dumplings
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Servings: 4
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ingredients
1/4 cup Butter
1 cup Chicken Broth
3/4 teaspoon Seasoning - Salt
1/4 teaspoon Seasoning - Black Pepper
2 cups Chicken - Breast, cooked
1 (8 oz) package Pasta - Spaghetti
1/2 Cup Cheese - Parmesan (Grated)
1/4 Cup Flour - All Purpose
2 Tablespoons Sherry
1 Cup Heavy Cream
1 (4.5 oz) can Mushrooms - Canned
Cooking Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
3. Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream.
4. Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese.
5. Bake 30 minutes in the preheated oven, until bubbly and lightly browned.
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4 of 5 Stars (3 reviews)
