Chicken Tetrazzini

Billy informed me that he no longer likes chicken thighs. What's a father to do with the leftover thighs from Roy's?  Chicken tetrazzini!

Now, some of you will cry blasphemy.  I am not a mushroom fan, so I leave out the mushrooms. Here are the ingredients I used:

3 chicken thighs from Roy's

1 pound spaghetti

4 teaspoons butter

4 teaspoons flour

Salt and pepper

1 onion

1 clove garlic

1 cup white wine

1 cup chicken broth

The juice of 1 lemon

2 cups milk

1 cup Parmesan cheese

2 cups shredded cheese

1 cup frozen mixed vegetables

Set the oven to 350 degrees.

Cook up the spaghetti.

Dice the onion and garlic into small pieces. I poured the wine into a measuring cup and added the juice of the lemon. 

In a very large pot, melt the butter over medium low heat. Add the onion and garlic. After letting the onion cook a little, add the flour to make a roux. Add salt and pepper to taste. 

Slowly add the milk. Then the wine and lemon juice. Slowly add the Parmesan cheese. Slowly add the chicken broth while, then the shredded cheese.  Once you have a nice creamy sauce, add the chicken and vegetables. By this time, the spaghetti should be done. Add the spaghetti. Pour the mix into a large Pyrex pan. Top with a thin layer of mozzarella and Parmesan cheese. Bake for 40 to 45 minutes at 350 degrees.