Chicken Tetrazzini Casserole
Serving Size / Yield
25 servings
Ingredients
- 2 lb. spaghetti noodles, uncooked
- 5 pounds chicken meat, cooked and diced
- 1/2 lb. butter
- 1 1/2 lbs. fresh mushrooms, sliced
- 1/2 C. onion, diced
- 1/2 C. flour
- 1 qt. chicken broth
- 2 qt. half-and-half
- 2 lbs. assorted cheeses, diced or shredded
- 2 C. white wine
- salt and pepper, to taste
- Romano cheese, grated
- dry bread crumbs
Directions
Cook and drain pasta. Set aside. Preheat oven to 350 degrees. Saute onion and mushrooms in butter. When tender, add flour and stir to make a roux. Add chicken broth. Heat and stir until mixture bubbles. Add chicken, half-and-half, assorted cheeses, wine, salt, and pepper. Heat thoroughly until cheese melts. Add chicken mixture to pasta. Pour into three or four 9x13 inch greased baking dishes and sprinkle with Romano cheese and bread crumbs. Bake uncovered for 1 hour or until casserole reaches 160 degrees in center.
Serve with: Mixed Greens with Raspberry Dressing
