Ruth’s Chicken Tetrazzini from Southern Heritage Cookbook
Ingredients:
½ cup & 2 tbls butter or margarine
½ cup flour (Wondra flour works well here)
1 cup hot milk
1 cup hot chicken broth
½ tsp salt
½ tsp pepper
1/8 tsp nutmeg
¼ cup dry sherry
¾ cup heavy cream
1 pound thin spaghetti
½ pound mushrooms, sliced (or 2 cans, 4 oz each, mushrooms drained)
2 to 3 cups diced cooked chicken
½ cup grated Parmesan or Romano cheese
Directions:
Heat ½ cup butter and stir in flour. Combine milk and chicken broth and stir into flour mixture. Cook, stirring, until sauce is smooth and thickened. Blend in next 4 ingredients. Stir in cream and remove from heat. Cook and drain spaghetti. Saute mushrooms in 2 tablespoons butter 5 minutes. Mix half the sauce with spaghetti and mushrooms. Place in buttered shallow baking dish. Make well in center of spaghetti mixture. Mix remaining sauce with chicken and place in well. Sprinkle with cheese. Bake in hot oven (400 degrees) 20 minutes. Serves 6 to 8
Notes:
The sauce can be made and frozen for later use. I usually double the recipe for the sauce so I can freeze some for the next time.