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Chicken Tetrazzini


Chicken spaghetti with a delicious cheese sauce and extra cheese that is broiled on top!

What you need:

4 Tbsp. unsalted butter
4 Tbsp. all purpose flour
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. thyme
Pinch of nutmeg
1 Tbsp. Dijon mustard
3 cups whole milk
1 1/2 cups shredded Parmesan cheese, divided
2 chicken breasts, cooked and diced
1 lb. spaghetti
1 1/2 cups shredded cheddar cheese

Directions:

Cook spaghetti in a large pot of salted boiling water according to box directions. Drain.
In a medium saucepan, melt butter over medium heat and then sprinkle with flour. Cook for 1 minute.
Add salt, pepper, thyme, nutmeg, and Dijon mustard.
Then slowly whisk in milk and cook until it thickens.
Remove from heat and stir in 1 cup Parmesan cheese.
In a large bowl, combine cooked chicken, cooked pasta, and sauce.
Pour into a 9×13-inch baking dish and sprinkle with remaining 1/2 cup Parmesan cheese and all of cheddar.
Place under a broiler until cheese melts.