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Chicken tetrazzini

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Ingredients/Components

salt - 1 item
flour - 2 Tbsp
butter - 6 Tbsp
nutmeg - 1/8 tsp
heavy cream - 1 c
hot water - 3 c
lemon juice - 1 Tbsp
paprika - 1 item
pepper - 1/4 tsp
grated Parmesan cheese - 2/3 c
onion salt - 1 tsp
celery salt - 1/2 tsp
fresh sliced mushrooms - 1/2 lb
roaster, cut up - 1 (4
spaghetti thin - 1/2 lb

How to make chicken tetrazzini:

Day before: In deep kettle, place chicken, water, 2 teaspoons salt, onion salt and celery salt. Simmer, covered, until chicken is tender, 1 to 1 1/4 hours. As chicken cooks, add a little water, if necessary. Remove bird to bowl and reserve broth.

When cool enough to handle, remove meat from bones and cut into big pieces (breasts into thirds). Refrigerate meat in uncovered bowl at once.

Set aside 2 1/2 cups broth. To the rest of the broth in kettle, add 3 quarts of water and cook spaghetti in it for 6 minutes. Drain. Place in 12 x 8 x 2-inch baking dish.

In medium skillet, heat 3 tablespoons butter. Add mushrooms. Sprinkle with lemon juice and 1/2 teaspoon salt. Saute until soft and then toss with spaghetti. Cover. Refrigerate.

In saucepan, melt 3 tablespoons butter, then remove pan from heat. Stir in flour, 1/4 teaspoon paprika, 1 1/4 teaspoons salt, pepper and nutmeg. Slowly stir in 2 1/2 cups reserved broth (1/4 cup sherry can replace 1/2 cup broth). Cook sauce until thickened; add cream. Pour sauce over chicken. Refrigerate, covered.

Next Day: One hour before serving, preheat oven to 400°. Stir up chicken and sauce with fork and pour over spaghetti, mixing well. Place rest of chicken mixture in center. Sprinkle with Parmesan cheese and more paprika. Bake 25 minutes.

Recipe categories: Chicken, Main dish, Casseroles.

Rating:

3.2

Average rating: 3.2, total votes: 5

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