Chicken Tetrazzini - You'll want three servings...

...or at least, JD wanted three servings. i couldn't believe it. he ate 1/2 the damn pan.
Anyway, here's the recipe. Easy to make. just remember to cook the chicken first. i totally forgot and had to put everything on hold while i cooked it. not a biggie, just kind of a pain.



Chicken Tetrazzini

1/4 cup dry bread crumbs (i used Italian blend)
3 tbsp butter, divided
3/4 cup shredded Parmesan cheese, divided (i used the stuff you sprinkle on spaghetti, the good shredded stuff, not the ground up stuff)
1/2 cup chopped onion (i used a red onion)
1/4 cup all-purpose flour
1/4 tsp salt
1/8 tsp ground pepper
1 can (14 oz) chicken broth
1 can (12 oz) evaporated milk (i used 2%)
2 cups cooked, chopped chicken or turkey breast meat
2 cans (4 oz each) sliced mushrooms, drained (i just used one 6 oz can and it was fine)
1 cup frozen peas, thawed (i didnt thaw mine, and they were fine)
2 tbsp dry sherry (i didnt have any, and i didnt miss it in the recipe)
8 oz spaghetti, cooked, drained and kept warm (since you cook this in the oven too, dont cook the spaghetti all the way or it will get mushy when you cook it)

Combine bread crumbs and 2 tbsp butter in small bowl. Use a fork to kind of chop it up till it mixes. Add 1/4 cup of the parmesan cheese. Set aside. Melt ramianing butter in a medium saucepan over medium heat. Add onion, cook, stirring occasionally for 1-2 minutes or until tender.

Stir in flour, salt and pepper; cook, stirring constantly, for 1 minute. Remove from heat, gradually stir in broth. Return to heat; bring to a boil over medium heat, stirring constantly. Stir in evaporated milk and remaining cheese; cook over low heat until cheese melts. Remove from heat. Stir in chicken, mushrooms, peas and sherry.

Combine cooked pasta and chicken mixture in a large bowl. Pour into a greased 13 x 9 x 2 dish. Sprinkle with bread crumb topping. Bake at 350 for 20-25 minutes or until topping is lightly browned. Serve immediately.