This promo recipe was clipped from a magazine and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

CHICKEN TETRAZZINI

8-oz. pkg. spaghetti
1/4 cup margarine or butter
3 tablespoons flour
2 cups chicken broth
3/4 cup half-and-half
1 to 3 tablespoons sherry, if desired
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/8 teaspoon nutmeg
Dash pepper
3 cups cubed, cooked chicken
4 1/2-oz. jar Green Giant Sliced Mushrooms, drained
1/2 cup grated Parmesan cheese
Chopped fresh parsley, if desired

Heat oven to 350°F. Cook spaghetti as directed on package. Set aside. In Dutch oven, melt margarine. Stir in flour. Add chicken broth; cook, stirring constantly until sauce is thickened. Remove from heat; stir in half-and-half, sherry, parsley, salt, nutmeg and pepper. Toss chicken, mushrooms and cooked spaghetti into sauce. Turn mixture into 13×9-inch pan. Sprinkle with Parmesan cheese. Bake at 350°F. for 30 to 40 minutes or until thoroughly heated. Garnish with parsley before serving, if desired.

8 servings.