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Chicken tetrazzini

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Ingredients/Components

pkg - 1 oz
salt - 1 tsp
all-purpose flour - 3 Tbsp
grated Parmesan cheese - 1/4 c
diced onion - 1/2 c
celery, diced - 1/2 c
dash of cayenne pepper - 1 item
half and half cream - 1/4 c
stewing chicken - 1 (4
sliced mushroom stems and pieces - 1 c
egg, beaten lemon yellow - 1 item

How to make chicken tetrazzini:

Cut the chicken into serving-size pieces and place in a kettle with the celery. Add just enough water to barely cover the meat, cook, covered for 1 to 1 1/2 hours, or until a fork will pierce the thickest part of the breast. Drain off and strain the broth and place it in the refrigerator so that the fat will solidify and can be skimmed off.

Meanwhile, cut the skin and bones from the chicken and discard them. Cut the chicken into bite-size pieces. Set aside. Skim off the broth and 2 tablespoons of the chicken fat and put in the top of a double boiler over boiling water. Stir in the flour; add the cayenne. Add 1 cup of broth and continue to cook over hot water until thickened. Saute the mushrooms in 2 tablespoons of the chicken fat until they begin to brown. Mix the egg and cream together and then stir 2 tablespoons of the thickened sauce into this mixture. Add the egg and cream to the thickened sauce. Stir well and continue to cook for 5 minutes longer. Add the sauteed mushrooms and the chicken to the thickened sauce. Turn the heat low enough just to keep the mixture warm. Cook the egg noodles in the remaining chicken broth. You may add more water, if necessary, to get as much liquid as specified on the noodle package. When the noodles are tender, drain them and place them in a rather shallow buttered baking dish. Pour the chicken and mushroom mixture over the noodles. Sprinkle the Parmesan cheese over the top. Place about 6 inches below the broiler flame to brown cheese. Ser

Recipe categories: Chicken, Main dish, Casseroles.

Rating:

Average rating: 4, total votes: 7

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