Chicken Tetrezzini
by SandyMMcallister
Passed down to me from a family member
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INGREDIENTS
- 4 Cups Cooked chicken ; Diced
- 8 ounces Spaghetti ; Cooked and drained
- 6 tablespoons Butter or margarine
- 8 ounces Mushrooms ; Sliced
- 1/4 cup Plain flour
- 1/2 Cup each Milk and sour cream ; Mix together
- 2 Cup Chicken broth
- 3/4 cup Parmesan cheese
- Salt and pepper to taste ; Add to pasta water and chicken mixture
INSTRUCTIONS
Cooked pasta according to package directions. In skillet, melt 2 tbs over med heat; sauté mushrooms until golden. In a saucepan melt 1/2 cup butter, stir in flour adding salt and pepper to taste. Stir in milk mixture and broth, stir until thickens. Add chicken and mushrooms. Place pasta in buttered baking dish, pour sauce over. Top with Parmesan cheese. Bake at 425* for 20 - 30 minutes until hot and bubbly . Allow to rest for 5 minutes before serving.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (600g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 1401 | ||
| Calories from Fat: 799 (57%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 88.8g | 118 % | |
| Saturated Fat 29.2g | 146 % | |
| Monounsaturated Fat 34.8g | ||
| Polyunsanturated Fat 17g | ||
| Cholesterol 422.1mg | 130 % | |
| Sodium 923.6mg | 32 % | |
| Potassium 1130.1mg | 30 % | |
| Total Carbohydrate 34.2g | 10 % | |
| Dietary Fiber 2.6g | 10 % | |
| Sugars, other 31.6g | ||
| Protein 110g | 157 % | |
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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. |
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Calories per serving: 1401
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