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Stove-top chicken tetrazzini

7 oz. gf spaghetti
1 T. marg. or butter
1/2 C. slinced green onions
21/2 C. fresh mushrooms, sliced
1/4 C. Creamed soup base(see below)
1 C. gf chicken broth
1/2 cup milk or nondairy liquid
2 C. cooked chicken, cubed
2 T. gf  dry sherry
1/4 cup grated Parmesan cheese
Extra Parmesan cheese or chopped parsley, for topping(optional)

Prepare the pasta and start it cooking in boiling salted water to which a few
drops of oil have been added.  Test for doneness, as pasta cooking times
vary.  when done, drain and set aside.

Meanwhile, melt marg. in large saucepan.  Add onions and mushrooms and cook,
stirring, until mushrooms are tender.

In a small b owl, combine the soup base, chx. broth, and milk and blend.  Add
to the saucepan and cook until the mixture boils and thickens, stirring
constantly.  Add chicken and sherry and cook until heated.  stir in cheese
and when melted add cooked fettuccine or spaghetti and toss gently.  Serve on
plates and garnish with the additional topping, if desired.

Creamed soup base:

1 C. non-instant dry milk or nondairy substitute
1 C. white rice four
2 T. dried minced onions
1/2 tsp. pepper
1/2 tsp. salt
3T. GF powdered chx. soup base or vegetable soup base


Combine all ingred. and mix well.  Store in an airtight container on your
pantry shelf.  this mix is the equivalent of 8 or 9 cans of soup.


makes 4 servings.

I bet fresh grated parmesian from store(already grated) would be great on
top!!!

Enjoy,
Di