Wednesday, August 11, 2010

A quick recipe for. . .

Chicken Tetrazzini. My sweetie-pie pal, Sara, asked for this recipe, which I got out of our church cookbook. So I thought I would share it here, as I haven't shared a recipe in quite a while! (And Sara, even though I'm giving you this recipe, after that sweet baby arrives, I will still be bringing this to your doorstep!!!)

Chicken Tetrazzini
4 T butter
4 T flour
1 c. chicken broth
1 c. evaporated milk
2 c. cooked chicken (about 1 1/2 breasts, cubed)
1/2 box spaghetti, broken, cooked, drained
cheddar cheese, shredded
bread crumbs

Melt butter; add flour and stir. Add broth and milk to make a white sauce. Sauce will be a bit thick. Stir in chicken and then stir spaghetti. Put in a dish; sprinkle with cheese then bread crumbs. Dot with butter. Cooke at 350 until bubbly, approximately 25 minutes.

I added peas into mine too, and I think broccoli would also be yummy. It is awesome leftover, and you can assemble it ahead of time, so it's the perfect make-ahead meal!