Name: Chicken Tetrazzini
Ingredients: 1/2 to 3/4 pound sauteed mushrooms; butter; 3 tablespoon white wine or chicken broth; 2 to 3 cups shredded cooked chicken; 1/2 pound macaroni or spaghetti (2 cups cooked); 1/2 c blanched, slivered almonds (optional); 3 tablespoon butter or chicken fat; 2 tablespoon flour; 2 cup chicken broth; 1 c heated whipping cream.

Chicken Tetrazzini

Cooking MethodSlow Cooker

Ingredients

1/2 to 3/4 pound sauteed mushrooms
butter
3 tablespoons white wine or chicken broth
2 to 3 cups shredded cooked chicken
1/2 pound macaroni or spaghetti (2 cups cooked)
1/2 c blanched, slivered almonds (optional)
3 tablespoons butter or chicken fat
2 tablespoons flour
2 cups chicken broth
1 c heated whipping cream.

Instructions

Grated Parmesan cheese Saute the mushrooms in a little butter and wine. Drain pasta after cooking and add almonds and mushrooms. Make a sauce of butter, flour and chicken broth. Remove from heat. Stir in cream. Preheat oven to 375. Add half the sauce to the chicken and half to the macaroni and mushrooms. Place the macaroni in a greased baking dish. Make a hole in the center. Place the chicken in it. Sprinkle the top with Parmesan cheese). Bake until lightly browned and heated through. Varation: Put in a slow cooker instead of baking.