TURKEY TETRAZZINI

TURKEY TETRAZZINI

Mix:                                         4 ½                   3 tbs butter

                                                7 ½                   5 tbs flour

Cook until bubbly.

Add:                                         4 ½                   3 c chicken broth

                                                1 ½                   1 c evaporated milk                                                 ½                      ¼ c cream

Cook, stirring until sauce boils and thickens.

Stir in:                                    1                       ¾ c parmesan

Sauté:                                     4 ½                   3 tbs butter

                                                1 lb           ¾ lb sliced mushrooms

Cook, stirring until lightly browned and liquid has evaporated.

Season:                                   salt

                                                Pepper

Reserve 1 c sauce.

Cook:                                       1 lb           12 oz thin spaghetti

Combine:                                  spaghetti

sauce

mushrooms

3-4 c bite sized poultry

Put in a greased 2 qt casserole.

Spoon reserved sauce over the top.

Cover and bake at 375’F until hot and bubbly; 45 min.

Uncover and broil until lightly browned.