Recipe 31- Chicken Tetrazzini

                                                         CHICKEN TETRAZZINI

8 oz pkg spaghetti
1/4 C butter
3 tablespoons flour
2 C chicken broth
3/4 C half and half
salt and pepper
3 C cubed cooked chicken
1/2 pound mushrooms sliced
1/2 C grated Parmesan cheese

Preheat oven to 350 degrees. Cook spaghetti as directed on package. Set aside.  In Dutch oven, melt butter. ( I used Corningware dish) Stir in flour. Add chicken broth. Cook stirring constantly until sauce is thickened. Remove from heat, stir in half and half, salt, and pepper. Toss chicken, mushrooms, and cooked spaghetti into sauce. Turn mixture. Sprinkle with Parmesan cheese.  Bake at 350 degrees for 30 to 40 minutes.

Ratings (out of five)
Difficulty**
Taste****

The day after Thanksgiving, my mother always cooked Turkey Tetrazzini with the leftover turkey.  Growing up on Long Island, my family always enjoyed this meal.  I found two copies of this recipe in my mother Carol Callaghan's recipe folder.  I decided to make this meal with leftover chicken.  The meal was a success.  I will make this meal again.