Cookin’ with THE CHRONICLE

Chicken Tetrazzini is not too heavy for our hot summers in South Carolina. I put all kinds of veggies in it. Be creative. What do you have veggies in your refrigerator for? Put them in the chicken tetrazzini. Peppers, onions, tomatoes – this is a fun and filling supper.

Chicken Tetrazzini

1/4 cup margarine 1/2 tsp. salt 1 cup chicken broth 2 Tbsp. sherry 2 cups cubed chicken or turkey 1/2 cup grated parmesan cheese 1/4 cup all-purpose flour 1/4 tsp. pepper 1 cup whipping cream 1 pkg. (7 oz.) spaghetti, cooked & drained 1 can (3 oz.) sliced mushrooms, drained

Heat oven to 350º. Melt margarine in large saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and cream. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in sherry, spaghetti, chicken, mushrooms and any other vegetables you desire. Pour into ungreased casserole. Sprinkle with cheese. Bake uncovered for 30 minutes or until bubbly. To brown, place briefly under broiler. Serves 4.