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Chicken tetrazzini

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Ingredients/Components

half and half - 1 c
pkg - 1 oz
butter - 1/2 c
water - 1 item
all-purpose flour - 1/2 c
lemon juice - 1 Tbsp
paprika - 1 item
ground nutmeg - 1/4 tsp
mushrooms, sliced - 1/2 lb
onions - 2 item
dry sherry optional - 1/2 c
pepper and salt - 1/4 tsp
broiler-fryers - 2 (2
jar grated Parmesan cheese - 1 oz

How to make chicken tetrazzini:

In 8-quart saucepot, place chickens, 1 onion, pepper and 1 tablespoon salt. Cover with water over high heat; heat to boiling. Reduce heat to low, cover and simmer chickens for 30 minutes or until fork-tender. Remove chickens to large bowl.

Strain chicken broth, reserving 3 1/2 cups (4 cups if sherry is not used). When chickens are cool, remove meat in large pieces and discard bones and skin. Cut chicken in large chunks; set aside.

After preparing spaghetti as label directs, drain in a colander. Spread it out evenly in a greased 13 x 9-inch baking dish.

Chop remaining onion. In 4-quart saucepan over medium heat, in 2 tablespoons hot butter, cook onion, mushrooms and lemon juice for 5 minutes. Remove to medium bowl. In same saucepan, melt remaining butter. When hot, stir in flour, 1 tablespoon salt, nutmeg and 1/2 teaspoon paprika until mixture is smooth. Gradually stir in sherry and reserved chicken broth and cook, stirring, until liquid is thickened. Add half and half, chicken chunks and mushroom mixture and, over low heat, cook, stirring, just until mixture is heated through.

Spoon chicken mixture over spaghetti in baking dish. Sprinkle with grated Parmesan cheese and add a little paprika. Bake in 350° oven for 30 minutes or until spaghetti and chicken mixture are thoroughly heated and surface is golden and bubbly.

Recipe categories: Chicken, Main dish, Casseroles.

Rating:

3.3

Average rating: 3.3, total votes: 6

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