Chicken Tetrazzini

This is my buddy at work, Brian Lawrence's Chicken Tetrazzini. It calls for spaghetti but I used Penne pasta instead.. I had to make for a dozen people this past weekend so my estimate was a bit off, thought it should be a little more saucy. Nevertheless, it was sooooo good ! It was creamy with the swiss cheese, velvetty, full of flavor. Thank you Brian !



Recipe:
8 oz. Spaghetti
2 or 3 teaspoons butter
Little flour
1 cup Chicken Broth
1 cup Heavy Cream
8 oz. Shredded Swiss
2 teaspoons Sherry (mandatory)
6 oz. can sliced mushrooms
2.5 – 3 cups of cooked diced chicken
1/3 cup of grated Parmesan Cheese

Method:
Cook, cool and dice the chicken ahead of time. Even the day before is fine.
Cook and drain the spaghetti and keep warm.
In a sauce pan, melt the butter and whisk in the flour. Your making a rue. With whisk in hand, gradually add the broth and then heavy cream. Whisk until smooth. Add in Swiss Cheese and Sherry. Stir until the cheese melts. Add in the mushrooms and remove from the heat. Stir in the chicken.

Fold the mixture with the chicken into your spaghetti. Pour the whole thing now into a 2 quart casserole dish. Sprinkle on the parmesan cheese and broil until the parmesan cheese is browned. Usually about 5 to 7 minutes. Keep it about 3 to 4 inches from the heat.

Hints:

• This is very simple to double or triple.

• Measurements don’t have to be exact.

• I normally make this with a pound of spaghetti instead of 8 oz.

• When making for a crowd I make enough to fill a chafing dish vs. the casserole dish.

• Parsley is a good garnish for this one.