CHRS: CP437 2
MSGID: 1:18/200@fidonet 668dab12
PID: MBSE-BBS 1.1.0 (Linux-x86_64)
TZUTC: -0500
TID: MBSE-FIDO 1.1.0 (Linux-x86_64)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: 2-For-1 Chicken Tetrazzini
 Categories: Pasta, Poultry, Dairy, Mushrooms, Cheese
      Yield: 8 servings
 
     12 oz Spaghetti
    1/3 c  Butter; in cubes
    1/3 c  A-P flour
    3/4 ts Salt
    1/4 ts White pepper
 14 1/2 oz Can chicken broth
  1 1/2 c  Half & Half cream
      1 c  Heavy whipping cream
      4 c  Diced, cooked chicken
     12 oz (3 cans) mushroom stems &
           - pieces; drained
      4 oz Jar sliced pimientos;
           - drained
    1/2 c  Grated Parmesan cheese
 
  Cook spaghetti according to package directions.
  Meanwhile, in a Dutch oven, melt butter. Stir in the
  flour, salt and pepper until smooth. Gradually add the
  broth, Half & Half and whipping cream. Bring to a boil;
  cook and stir until thickened, about 2 minutes.
  
  Remove from the heat. Stir in the chicken, mushrooms and
  pimientos. Drain spaghetti; add to the chicken mixture
  and toss to coat.
  
  Transfer to 2 greased 11" X 7" baking dishes. Sprinkle
  with cheese. Cover and freeze 1 casserole for up to 2
  months. Bake the second casserole, uncovered, @
  350ºF/175ºC until heated through, 20-25 minutes.
  
  To use frozen casserole: Thaw in the refrigerator
  overnight. Cover and bake @ 350ºF/175ºC for 30 minutes.
  Uncover; bake until heated through, 15-20 minutes more.
  Stir before serving.
  
  Helen McPhee, Savoy, Illinois
  
  Makes: 2 casseroles (4 servings each)
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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