Like other reviewers, I also substituted non-fat evaporated milk for heavy cream, used 1 1/2 cups of chicken broth, and added grated cheese to the roux. Additionally, I seasoned my chicken in garlic powder before cooking, omitted the sherry, doubled the amount of black pepper, and baked the tetrazzini for only 20 minutes.
Date Posted: Feb. 16, 2010
Photography Notes: Photo taken with a Canon Powershot SD1100 in automatic - no flash. Photo enhanced using Adobe Photoshop for brightness and contrast.