Friday, January 8, 2010

Chicken Tetrazzini

Chicken Tetrazzini with cream sauce
La Tisha Wammack
adapted from Brenda Fromm

8oz Penne noodles
5 T. Butter
6 T. Flour
2 c. chicken broth
2 c. half and half
1 t. salt
Pepper to taste
1 c canned or fresh mushroom
3 cups cooked, cubed or shredded chicken
½ cups parmesan cheese
½ cups shredded cheddar cheese

Cook Penne in boiling water until just barely tender (Do not overcook). Melt butter and add flour to make a white sauce. Then stir in slowly the chicken broth to make white sauce. Add half and half slowly. Cook until mixture thickens. Add salt and pepper, drained Penne, mushrooms and chicken to sauce. Put in large casserole dish. Sprinkle on top with parmesan cheese, then cheddar cheese. Bake 350° for 20-25 minutes. Serves 8

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