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Chicken Tetrazzini
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Easy weeknight meal

Missi J.

Serves/Makes:4 or more

  • 4 boneless, skinless chicken breasts
  • 6 cups (1425 ml) water
  • 5 chicken boullion cubes
  • 2 tbsp (30 ml). parsley
  • 1/2 cup (125 ml) margarine
  • 1/2 cup (125 ml) flour
  • 2 cups (475 ml) heavy whipping cream
  • 4 tbsp (60 ml). water
  • 1 cup (225 ml) parmesan cheese
  • 16 oz (448 grm). thin spaghetti
  • Rince chicken thoroughly and remove any fat.
  • In crock pot, pre-cook chicken breasts in 6 cups (1425 ml) water, the boullion cubes and parsley about 5 hours until chicken is very tender.
  • Remove chicken from crockpot (leaving broth) and cut apart (should shred easily with a fork).
  • Pre-heat oven to 350 degrees (175 C.).
  • Cook spaghetti as directed.
  • Meanwhile, melt margarine in large saucepan.
  • Stir in flour, salt and pepper. Stir constantly until smooth and bubbly.
  • Stir in about 4 cups (950 ml) (may be a little less, use judgement) of the chicken broth from the crockpot, and the whipping cream.
  • Heat until boiling, stirring consistantly. Boil 1 minute, then stir in 4 tbsp (60 ml). water.
  • Add about 1/4 cup (60 ml) of the parmesan cheese and stir until blended. Sauce should be pretty thick.
  • Once speghetti is cooked, drain and place cooked speghetti into a large non-stick baking dish.
  • Top with shredded chicken, then pour sauce over the top (do not stir together).
  • Sprinkle remaining parmesan cheese on top.
  • Bake, uncovered for 30 minutes.
You can add mushrooms, or vegatables to this if you prefer. Just combine with the chicken before putting it into the oven. I hope you enjoy this meal!

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