Chicken Tetrazzini- (Amanda Lee)
1 lb pasta (angel hair) ½ pound of mushrooms
1 stick of butter 2/3 C flour
1 large onion sliced 2 cloves of garlic
4 C chicken broth 2 C half and half
4 C diced chicken Parmesan cheese to taste
Salt and Pepper to taste
Sautee mushrooms, garlic and onions 2-3 T of butter. Set aside. In same pan remaining butter and melt until foaming throw in the flour and whisk quickly until it thickens add chicken broth slowly to combine. Keep heat on medium. Once thickened add s&p to taste and you can add garlic powder if desired. Add cream. Add mushroom mixture and chicken into the sauce. Have cooked noodles in a pan (9 ½ x 13 works with angle hair, with larger pasta either use a bigger pan or place a cookie sheet under it since it may boil over) and dump the sauce on top of it. Take noodle spoon and shake the mixture down into the noodles a little but DO NOT mix. Sprinkle with parmesan. Bake @ 400 for 20 minutes, or 375 for 30.
This is one of my favorite recipes from my marvelous friend Amanda. She likes to slice her onions and mushrooms so that her kids can pick them out if they want to. My kids throw a fit if they see it so I prefer to chop them up fine. To each his own!
This recipe is great if you are having guests because it makes a ton. I made it while my family was here for the weekend. Everyone loved it (even my dad the picky eater) and there were still leftovers. Luckily it heats up nicely.
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