Chicken or Turkey Tetrazzini
4 Tbsp butter
1/4 cup all purpose flour
3 cups chicken broth
Pinch of ground nutmeg
Salt and pepper to taste
3/4 cup heavy cream or whole milk
1 small onion, chopped
10 oz mushrooms, chopped coarsely
8 oz spaghetti (cooked according to directions)
3 cups cooked chicken or turkey, chopped into bite-sized pieces
3/4 cup freshly grated Parmesan, Reggiano, and/or Asiago cheese
- Preheat oven to 400°F.
- Melt 3 Tbsp of the butter in a large saucepan over medium heat. Add flour and stir for 3 minutes. Whisk in chicken broth, nutmeg, salt, and pepper. Heat until boiling, whisking constantly. Reduce heat to simmer and whisk often for 5 minutes. Stir in cream, remove from heat and set aside.
- Melt remaining 1 Tbsp butter in a skillet over medium heat. Add onion and cook until tender. Add mushrooms and cook for another 10 minutes, stirring occasionally.
- Combine cooked pasta, mushrooms, onion mixture, and chicken/turkey in a 2-1/2-qt casserole dish. Stir in sauce and cheese. Bake for 30 minutes until bubbly.