Chicken Tettrazini


  •   1 tablespoon butter
  •   1/2 cup chopped onion
  •   1 tablespoon flour
  •   1 cup milk
  •   1/4 teaspoon salt
  •   1/4 teaspoon pepper
  •   1/4 teaspoon each paprika and dry mustard
  •   1 tablespoon lemon juice
  •   1 1/2 cups cooked chicken
  •   3/4 cups cooked spaghetti
  •   1/2 cup thinly sliced mushrooms
  •   2 tablespoons butter
  •   1 cup shredded cheddar or Parmigiano Reggiano
  •   3/4 cup buttered bread crumbs

Sauté the onion in the tablespoon of butter. Add the flour and cook, stirring, for 2 minutes without browning. Whisk in the milk and cook until thickened. Stir in the seasonings.

Add the chicken and spaghetti.

Sauté the mushrooms in the 2 tablespoons butter and add to the mixture.

Fold in the cheese.

Put into a buttered dish and top with the crumbs.

Bake in a 425 °F. oven for 15 minutes or until hot through.


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