Holiday Tetrazzini

For my family, the holidays would not be the same without our traditions. One of my favorite traditions is all the delicious food we make. Every year my grandmother would make chicken tetrazzini for Christmas dinner. It is a recipe that has been passed down for three generations. Now that she has passed, the tetrazzini crown has been passed down to me. Bonus: Aiden, my picky eater, gobbles it up. I hope that it will bring as much joy to your family as it does to mine. 

What you will need: 

3 Chicken Breasts 

A Box of Spaghetti Noodles 

1/3 lb Mushrooms 

 3 Tablespoons of Butter

 2 Tablespoons Flour 

 2 cups Chicken Broth 

 1 Cup Heavy Cream

 Parmesan Cheese 

 Salt and pepper to taste 



Preheat oven to 375.


Fill a pot with water and put the chicken it. Once the water starts boiling, it should take around 15-20 minutes to completely cook the chicken. While the chicken is boiling, put on a pot of water on the stove to cook the spaghetti. Once the water starts boiling, put in the box of spaghetti. Once the spaghetti is cooked, drain it and put it to the side. Once the chicken is completely cooked, drain it from the water and shred it. There should be 2 to 3 cups of shredded chicken.

While your chicken and noodles are cooking. Wipe your mushrooms down with a damp paper towel. Add butter to a pan over medium high heat. Add the mushrooms to the pan and cook for 4-5 minutes before flipping the sides of the mushrooms to allow both sides to brown. Put the cooked mushrooms to the side.

To make the sauce put the butter, flour and chicken broth in a pan and heat for 5 minutes. Remove from heat and add your heavy cream. 

In a baking dish add your spaghetti, chicken, mushrooms and sauce and stir. Add parmesan cheese and salt and pepper to the top and bake for 30 minutes.






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