Chicken Tetrazzini

Chicken Tetrazzini from Taste of Home

Prep: 15 min. Bake: 30 min. Yield: 8 Servings

Ingredients
2 cups sliced mushrooms
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups chicken broth
1/4 cup half-and-half cream
1 tablespoon minced fresh parsley
1 teaspoon salt
1/8 to 1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
3 tablespoons white wine or chicken broth, optional
3 cups cubed cooked chicken
8 ounces spaghetti, cooked and drained
3/4 cup shredded Parmesan cheese

Directions
In a large skillet, cook mushrooms in butter until tender. Stir in flour; gradually add the chicken broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the cream, parsley, salt, nutmeg, pepper, and wine if desired. Fold in the chicken and spaghetti.
Turn into a greased 3-qt. baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 8 servings.
Nutritional Facts
1 serving (1 cup) equals 258 calories, 13 g fat (6 g saturated fat), 71 mg cholesterol, 763 mg sodium, 13 g carbohydrate, 1 g fiber, 21 g protein.

I made this for our Fast Sunday dinner. It was pretty good. I like the nutmeg in it. It isn't all that healthy, but it has the benefit of being healthier than normal cream-based tetrazzini recipes. I really wanted to add vegetables, but I refrained in the name of sticking to the recipe. I used a can of mushrooms and I highly doubt I put 3 cups of chicken in. I might have added one. And I used Camille's whole milk instead of half and half. I'll probably make it again, but in the future I'll throw in some vegetables--maybe broccoli or spinach.

I always cringe when I see the serving sizes of these things. We ate half of this recipe. Then again, we were breaking our fast, and all we had with it was a small salad.