Chicken Tetrazzini

Here's the recipe for the chicken tetrazzini recipe I mentioned we had at Christmas. It's really yummy!

Ingredients:
1/4 cup butter
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
4oz. can mushrooms (drained)
2oz. jar pimento (optional- sometimes I use, sometimes I don't)
1 can chicken broth (15oz.)
2 Tablespoons cooking Sherry
1 cup whipping cream (1 small carton)
4 large chicken breasts (cooked and cubed)
cooked tri-colored rotini pasta (about 3 cups)
1/2 cup parmesan cheese ( I don't really measure this just sprinkle to cover)

Patty shells- sold in freezer section in a box of 6. (NOT pastry sheets- Patty Shells)

Directions:

1. Melt butter in large saucepan on low heat, blend in flour and seasoning and cook over low heat until smooth.
2. Remove from heat and stir in 3/4 can of broth, add all of cream.
3. Heat to boiling, stirring constantly. Cook 1 minute.
   
4. Stir in sherry, pasta, chicken, mushrooms, and pimento.
5. Pour into ungreased 9x13 pan or 2 qt. casserole. (If it seems dry add other 1/4 can of broth)
6. Sprinkle with cheese and bake at 350 degrees for 30 minutes.

Bake patty shells according to package directions. Serve tetrazzini over puff pastry patty shells.

Notes: The patty shells cook at a higher temperature so you can adjust how you want to bake accordingly. I usually cook both at same time and then take tetrazzini out before 30 minutes while patty shells finish. Then when take patty shells out you scoop out middle of shell and while doing this I put the tetrazzini back in for a couple minutes to keep warm. Also the tetrazzini can be made up the night before. Just wait to sprinkle with parmesan right before bake it. Also if make night before it usually needs a little more chicken broth added. Enjoy!

Serves 4-6