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Julee's Chicken or Turkey Tetrazzini (11/5/2010)

Julee's Chicken or Turkey Tetrazzini

1 ½ sticks butter or margarine
¼ cup flour
¼ tsp. garlic powder
½ tsp. pepper
2 ½ cups Half & Half
1 ¼ cups Chicken stock
1 tsp. chicken bouillon granuales
1/3 cup dry white wine
1 ¼ cup parmesan cheese, divided
8 oz. thin spaghetti, cooked
3 cups cooked chicken or turkey, cut into pieces
1 large can mushrooms, drained
Crushed potato chips

Preheat oven to 375-degrees F.

Melt butter or margarine in a large pot. Blend in flour, garlic powder, and pepper. Stir well. Add half and half, bouillon granules, and chicken stock. Cook, stirring constantly until thick and bubbly. Add wine and ¾ cup parmesan cheese, mushrooms and chicken. Mix thoroughly. Add cooked spaghetti. Pour into a greased 9 x 13-inch baking dish.
Bake for 20 minutes, uncovered. Remove and top with ½ cup parmesan cheese and crushed potato chips. Bake another 20 minutes or until brown and bubbly.

This week's recommended wine from Van's Liquor Store in East Dubuque-La Vielle Ferme, 750 ml bottle, $6.99 through 11-8-2010.

Chicken breasts are $3.49 lb. at Cremer's Grocery on Rhomberg Ave.


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