Here's a quick recipe for Tetrazzini that uses leftover
chicken/turkey. I have successfully cut it in half and also cut the fat by using milk instead of half and half.
5 cups cooked chicken or turkey
1/2 cup flour
3-1/2 cups chicken broth
1/4 tsp. nutmeg
16 oz. spaghetti
paprika
1/2 cup margarine
1/2 cup dry sherry
1/2 lb. mushrooms, sliced
1 cup half and half
1 T lemon juice
3 oz. grated parmesan
1 small onion, chopped
Cook spaghetti according to package directions and place in buttered 13X9" pan. Melt 2 T margarine. Add onion, mushrooms and lemon juice and cook 5 minutes then remove from pan. Melt the remaining margarine and add flour, 1 T salt, nutmeg and 1/2 tsp. paprika and cook until smooth. Add sherry and broth and cook until thick. Add half and half and mushroom/onion mixture and heat through. Spread over spaghetti, sprinkle with parmesan and paprika and cook for 20 minutes at 350 degrees.
