Ingredients for Chicken Tetrazzini No Whipping Cream Required
- 1 pound spaghetti or linguine
- 8 ounces sliced mushrooms
- 2 stalks green onions, thinly sliced
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups chicken broth
- 1 cup milk
- 2 cups cooked chicken, shredded or diced
- 2 tablespoons dry sherry (optional)
- 1 1/2 cups grated Parmesan cheese (divided)
- fresh parsley for garnish (optional)
- 1/4 cup slivered almonds
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How to Make Chicken Tetrazzini No Whipping Cream Required
- Preheat oven to 350°F (175°C).
- Cook 1 pound spaghetti or linguine according to package directions until al dente. Drain and set aside.
- While pasta cooks, melt 2 tablespoons butter or olive oil in a large saucepan over medium heat. Add 8 ounces sliced mushrooms and 2 stalks green onions, thinly sliced, and cook until softened, about 5-7 minutes.
- Stir in 1/4 cup all-purpose flour, 1/2 teaspoon black pepper, and 1/4 teaspoon nutmeg. Cook for 1 minute, stirring constantly.
- Gradually whisk in 2 cups chicken broth and 1 cup milk. Bring to a simmer, stirring constantly until thickened and bubbly.
- Stir in 2 cups cooked chicken, shredded or diced, 2 tablespoons dry sherry (optional), and 1 cup grated Parmesan cheese.
- Add the cooked spaghetti and stir gently to coat.
- Transfer the pasta mixture to a greased 2-quart rectangular baking dish.
- Sprinkle with remaining 1/2 cup grated Parmesan cheese and 1/4 cup slivered almonds.
- Bake for 15-20 minutes, or until heated through and bubbly.
- Garnish with fresh parsley before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
7g
Fat
26g
Carbs
12g
