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CHICKEN TETRAZINI | |
2 c. chicken broth 2 1/2 c. half & half (or whole milk) 12 tbsp. butter, divided 2 cans mushrooms 2 tsp. salt 1/2 lb. spaghetti, cooked and drained 1 tsp. Accent 4 tbsp. flour 1/2 tsp. Tabasco 4 tbsp. white wine 4 c. cooked, cut up chicken (4 legs, 2 breasts) Preheat oven to 375 degrees. 2 c. bread crumbs Paprika Combine broth and cream (milk). Melt 8 tablespoons butter; add mushrooms; cook over low heat about 5 minutes. Add flour, salt, and Accent. Stir until blended. Add broth and milk. Cook, stirring, until thick and bubbly. Add Tabasco, wine, and chicken; heat. Put layers of spaghetti and chicken mixture in greased, large casserole. Melt rest of butter; add crumbs and toss. Sprinkle over casserole. Add cheese and paprika on top and bake for about 40 minutes. |
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