Kilty's Kitchen

Chicken Tetrazzini 2 Categories: meats/main dish 2 lbs. boneless chicken breasts 2 cups chicken stock 5 tbs. butter 1/4 cup flour dash tabasco sauce 1/2 lb. mushrooms, sliced 1 tbs. dry sherry 3 tbs. heavy cream 1- eight ounce package spaghetti 2 tbs. grated parmesan 1 tsp. butter toasted almonds 1. Poach chicken breasts in chicken stock until done, about 15 to 20 minutes. Remove from pan, let cool and cut into bite-sized pieces. 2. Melt 4 Tbs. butter in pot, add flour and stir with a whisk until blended. Add 2 cups of the chicken broth, bring to a boil, stirring until thickened and smooth. Add a dash of Tabasco. 3. Saute mushrooms in 1 Tbs. butter until lightly browned. 4.Add sherry, cream, mushrooms and chicken to the sauce. 5. Cook spaghetti according to directions on package and drain. Layer spaghetti and chicken mixture in a buttered casserole. Sprinkle with grated Parmesan and dot with butter. Brown quickly in a preheated broiler and top with toasted almonds.