Chicken Tetrazzini
Category: Baked, Cheese, Chicken, Peas
Yield: 8 servings
8 oz dry spaghetti, cooked, drained and kept warm
1/4 cup dry breadcrumbs
3 tbsp butter or margarine, divided (we recommend LAND O LAKES®)
3/4 cup shredded Parmesan cheese, divided
1 cup chopped onion
1/4 cup all-purpose flour
1/4 tsp salt
1/8 tsp ground white pepper
1 can (12 fl. oz.) CARNATION® Evaporated Milk
2 cups cooked, chopped chicken or turkey breast meat
2 cans (4 oz each) sliced mushrooms, drained
1 cup frozen peas, thawed
2 tbsp dry sherry
1 can (14.5 oz.) chicken broth

Procedures
PREHEAT oven to 350° F. Lightly grease 13 x 9-inch baking dish.
COMBINE breadcrumbs and 2 tablespoons butter in small bowl. Stir in
1/4 cup cheese.
MELT remaining butter in medium saucepan over medium heat. Add onion;
cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir
in flour, salt and pepper; cook, stirring constantly, for 1 minute.
Remove from heat; gradually stir in broth. Return to heat; bring to
boil over medium heat, stirring constantly. Stir in evaporated milk
and remaining cheese; cook over low heat until cheese melts. Remove
from heat. Stir in chicken, mushrooms, peas and sherry.
COMBINE pasta and chicken mixture in large bowl. Pour into prepared
baking dish. Sprinkle with breadcrumb topping.
BAKE for 20 to 25 minutes or until topping is lightly browned. Serve
immediately.





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