Creamy Chicken Tetrazzini - cooking recipe

Ingredients

6 boneless, skinless chicken breast halves
4 Tbsp. butter
4 Tbsp. flour
2 c. hot chicken broth
1 1/2 c. cream
1/4 c. sherry
1 tsp. lemon juice
salt and pepper to taste
1 onion, chopped
1/2 green pepper, chopped
1 lb. mushrooms, sliced
2 Tbsp. butter
1/2 lb. thin spaghetti
1 c. grated Parmesan cheese

Preparation

Cook chicken, reserving 2 cups of the broth.
Chill and dice chicken.
Melt butter over low heat; add flour, stirring about 3 to 4 minutes until blended.
Slowly stir in broth, cream and sherry.
Season with lemon juice, salt and pepper.
Simmer and stir sauce with wire whisk until thick, smooth and hot.
Saute onion and green pepper into butter; remove.
Saute mushrooms.
Add onion, green pepper and mushrooms to sauce.
Cook spaghetti; place in bottom of greased casserole.
Cover with chicken and sauce. Sprinkle with Parmesan cheese.
Bake at 325\u00b0 for 30 minutes. Serves 8 to 10.