Try this Chicken Tetrazzini recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees. Lightly grease a 9x13 baking dish. Bring large pot to boil and cook spaghetti until al dente. Saute mushrooms, zucchini, and shallots and set aside. IN large saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook, stirring until smooth. Remove from heat and gradually stir in chicken broth and cream. Return to heat and bring to a low boil for 1 minute, stirring constantly. Add Sherry, then stir in cooked spaghetti, veggies, chicken, and minced garlic. Pour mixture into baking dish and top with Parmesan cheese. Bake until bubbly and lightly brown.
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Serving Size: 1 Serving (276g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 423 | ||
Calories from Fat: 271 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.2g | 40 % | |
Saturated Fat 15.5g | 78 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 120.5mg | 37 % | |
Sodium 335.4mg | 12 % | |
Potassium 509.5mg | 13 % | |
Total Carbohydrate 15.2g | 4 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 13.5g | ||
Protein 22.8g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 423
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