Chicken tetrazzini
Chicken tetrazzini
Ingredients/Components
- 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
- onion salt - 1 tsp
- Parmesan cheese, grated - 2/3 c
- sliced mushrooms - 1/2 lb
- chicken, cut up
- celery salt - 1/2 tsp
- spaghettini - 1/2 lb
How to make chicken tetrazzini:
Place chicken, water, 2 teaspoons salt, onion salt and celery salt in Dutch oven. Simmer, covered, until tender (1 to 1 1/4 hours). Add water as needed. Remove chicken to bowl. Cool, then remove meat from bones in medium-size pieces. Remove 2 1/2 cups broth from pan; reserve. To rest of broth, add 3 quarts of water and 2 tablespoons salt. Bring to boil. Slowly add spaghettini. Cook 6 minutes or until tender-crisp, stirring occasionally. Drain well and place in a 12 x 8-inch baking dish.In skillet, heat 3 tablespoons of butter. Add mushrooms, lemon juice and 1/2 teaspoon of salt. Saute until soft, but not brown. Toss mushrooms and their butter with spaghettini. In saucepan, melt 3 tablespoons butter. Add flour, 1/4 teaspoon paprika, 1 1/2 teaspoons salt, pepper and nutmeg. Stir in 2 1/2 cups reserved broth (1/4 cup sherry may replace 1/2 cup broth). Cook sauce, stirring until thickened. Add 1 cup heavy cream; blend and pour over chicken. Then mix and pour chicken mixture over spaghettini. Sprinkle with cheese and paprika. Bake 25 minutes in moderate oven (350°). Makes 8 to 10 servings.
Recipe categories: Chicken, Main dish, Casseroles.
Rating:
Related ingredients:
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