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> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   Lowfat Turkey/Chicken Tetrazzini Category Main Dish Total Hits 594 Rating | voted : 0 times The Recipe Ingredients 2 tablespoon butter 1/4 cup flour 1/2 teaspoon salt 1/4 teaspoon pepper, ground 1 cup chicken broth, or 1 bouillon cube & 1 cup water 1 cup milk, nonfat-skimmed, evaporated 2 tablespoon sherry 7 oz spaghetti, package, cooked, drained 2 cup chicken, or turkey, cooked, cubed 3 oz mushrooms, can, sliced, drained 1/2 cup parmesan cheese, grated Directions: Preheat 350 degree oven. In large saucepan over low heat, melt butter. Blend in flour and seasonings. Cook, stirring constantly until smooth and bubbly. Remove from heat. Stir in broth and evaporated milk. Heat to boil, stirring constantly. Boil and stir for one minute. Stir in wine, cooked chicken/turkey, drained mushrooms. Pour all into a 2 quart casserole. Sprinkle top with cheese. Bake uncovered, for 30 minutes or until bubbly. Can brown by placing briefly under broiler.

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