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2 cups - cooked
3 cups - fresh mushrooms, cut into medium size pieces
1/2 cup - all-purpose flour
2 1/3 cups -
2 cups -
50 gms -
1/3 cup - onion; minced
1/4 cup -
1/2 tsp -
1/4 cup -
1/4 tsp - freshly ground black pepper
1 lb macaroni / penne /spaghetti
1/2 tsp - salt
How to Make Chicken Tetrazzini
Melt butter pan over medium heat.
Add mushrooms and onion and saute for 7 or 8 minutes.
Add the flour and stir till it turns light brown.
Gradually add broth, milk, and cream cheese while stirring
( this has to be done when the pan is not on the gas).
After adding, bring sauce to a slow boil and cook about 5-minutes.
Keep stirring or else lumps will be formed.
Remove from heat and stir 2 tbsp mozarrella cheese, apple juice, salt, garlic powder and pepper.
Add spaghetti and chicken into sauce.
Spoon contents into a deep, 3-quart casserole.
Sprinkle 2 tbsp parmesan cheese.
Cover casserole and bake at 350-F degrees for 20-minutes.
Continue to bake for 10 minutes (uncovered).
Remove from oven and let it stand 5 minutes before serving.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.