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For the mushrooms
- 1/2 cup butter, divided
- 16 ounces, weight mushrooms, sliced
- 1/2 cup white grape juice or apple juice,divided
- kosher salt and black pepper
For the tetrazzini
- 1 pound thin spaghetti
- 1/4 cup flour
- 2 cups chicken stock
- 1 1/2 cups whole milk
- 1/2 cup fresh grated Parmesan
- 1/2 cup mozzarella or swiss cheese, grated
- 1 can black olives, chopped (just over a cup when chopped)
- 2 cups cooked chicken or turkey, shredded
- 1 t. salt to taste
- pepper to taste
- Extra cheese for sprinkling on top
- In a large skillet over medium heat, add 2 tablespoons of the butter. When the butter melts, add the mushrooms, 1/4 cup of the fruit juice, and the salt and pepper.
- Cook over medium heat, stirring occasionally, until the mushrooms brown and all of the liquid is gone. This took 15 minutes or so.
- While the mushrooms are cooking, heat a large pot of water to boiling, break the spaghetti into thirds, and cook in boiling water for 3 minutes. Remove from water and set aside.
- Preheat the oven to 350 degrees.
- When all of the liquid is gone from the mushrooms, remove the mushrooms and return the pan to the heat.
- Add the rest of the butter (6 tablespoons) and let melt. When butter is melted, add flour and whisk to combine. Cook for one minute.
- Slowly whisk in chicken stock and milk. Heat over medium heat until bubbly. Cook for 2 minutes.
- Remove from heat and whisk in cheeses. When cheeses are melted, stir in the mushrooms, olives, and chicken.
- Add mixture to cooked noodles. Add salt and pepper to taste.
- Transfer all of the cheesy goodness to a 9×13 baking dish. Top with extra cheese. Bake at 350 for 30 minutes until everything is melted and bubbly.