TETRAZZINI

BASED ON PIONEER WOMAN'S TURKEY TETRAZZINI

YIELDS 8 SERVINGS, ABOUT 610 CALORIES PER SERVING

4 TABLESPOONS BUTTER
1 ONION, CHOPPED
1/4 CUP FLOUR
4 CUPS CHICKEN BROTH
8 OUNCES CREAM CHEESE
MEAT FROM 1 ROTISSERIE CHICKEN, CHOPPED
1 CUP SHREDDED MONTERREY JACK CHEESE
1/2 CUP GRATED PARMESAN CHEESE
4 SLICES BACON, COOKED & CHOPPED
12 OUNCES THIN SPAGHETTI

PREHEAT OVEN TO 350 F

MELT BUTTER IN DUTCH OVEN OVER MEDIUM HEAT

ADD ONION & COOK UNTIL SOFTENED & LIGHTLY BROWNED

INCREASE HEAT TO MEDIUM HIGH

SPRINKLE FLOUR OVER BUTTER & ONIONS, THEN STIR

ADD BROTH SLOWLY

STIR OFF & ON UNTIL THICKENED

ADD CREAM CHEESE

CONTINUE STIRRING UNTIL MELTED

STIR IN CHICKEN, BACON, & CHEESES

SET SAUCE ASIDE & COOK SPAGHETTI ACCORDING TO PACKAGE INSTRUCTIONS

DRAIN SPAGHETTI & ADD TO SAUCE

POUR INTO CASSEROLE DISH

BAKE 20-25 MINUTES