Chicken Tetrazzini

This is a delicious, hearty meal that everyone will love.  I like to take it to new moms and I am ALWAYS asked for the recipe.  I usually make two for them.  One for them to eat now and one for them to stick in the freezer for a few weeks down the road when they're so tired they can't possibly stand in the kitchen one more minute.  When I take it to new moms, I do everything except bake it.  That way they can throw one in the oven when they're ready to eat and throw the other one directly in the freezer for later.

1 stick butter

1/2 cup flour

1/2 tsp. salt

1/4 tsp. pepper

1/4-1/2 tsp. cayenne pepper (optional)

2 cups + 2 tablespoons chicken broth

2 cups milk or whipping cream (or one cup of each)

8 oz. pkg. spaghetti, linguini, or fettuccine, cooked

2 cups cooked, shredded chicken

3/4 cup grated Parmesan cheese, divided

4 oz. can sliced mushrooms, drained (optional)

 

Preheat oven to 350 degrees.

Melt the butter in a large saucepan over medium heat.  Whisk in the flour, salt, and peppers; cook until bubbly.  Add all of the broth, and milk/cream.  Bring to a boil and continue to boil until the sauce is thick and creamy and the raw flour taste is gone.  Add 1/4 cup of the Parmesan cheese and whisk until the lumps are dissolved. Stir in cooked pasta, chicken, and mushrooms, if using.  Mix well.  Spread in a lightly greased 9x13 baking dish.  Sprinkle with remaining Parmesan cheese.  Bake uncovered for 30 minutes.