Fruit Cake
– 12 oz spaghetti (cooked & drained) – 3 cups cooked chicken, shredded – 2 cups sliced mushrooms – 1 small onion, diced – 2 garlic cloves, minced – ¼ cup butter – ¼ cup all-purpose flour – 2 cups chicken broth – 1 cup heavy cream – 1 cup sour cream – 1 cup shredded mozzarella – ½ cup grated Parmesan – Salt & pepper to taste
In a large skillet, melt butter. Add mushrooms, onions, and garlic. Cook until soft and fragrant, about 5–6 minutes.
Sprinkle in flour and stir constantly for 1–2 minutes to cook out the raw flavor. This helps thicken your creamy sauce.
Slowly whisk in chicken broth and cream. Simmer until thickened. Stir in sour cream, salt, and pepper to taste.
In a large bowl, combine cooked pasta, shredded chicken, sautéed vegetables, and the creamy sauce. Mix until evenly coated.
Transfer mixture to a greased 9x13-inch baking dish. Top with mozzarella and Parmesan for a golden, bubbly crust.
Bake uncovered at 375°F for 25–30 minutes or until the top is golden and the dish is bubbling. Let it rest for 10 minutes.
Serve warm with a side salad or garlic bread. This famous Chicken Tetrazzini is the perfect comfort dish for any occasion!
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