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Chicken tetrazzini

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Ingredients/Components

salt - 1 tsp
flour - 2 Tbsp
water - 1 qt
cream - 1/2 c
pepper - 1/8 tsp
chicken broth
grated Cheddar cheese - 1 c
cracker crumbs - 1/4 c
parsley, chopped - 1 Tbsp
poultry seasoning - 1/4 tsp
cooked rice - 4 c
small can sliced mushrooms - 1 item
strips bacon, cooked and crumbled - 4 item
garlic powder or salt - 1/2 tsp
stewing chicken - 1 (4

How to make chicken tetrazzini:

Simmer chicken in water for approximately 3 to 4 hours or until thigh meat is tender. Remove chicken from pot, reserving stock. Remove meat from bones and cut into serving size pieces. Heat stock from chicken, broth and juice from mushrooms. Blend together the flour, garlic salt and cream. Stir into broth and cook, stirring constantly until thickened. Add salt and pepper to taste and remove from heat. Stir in Cheddar cheese. Combine rice, chicken, mushrooms and chopped parsley in another container. Into a buttered 3-quart casserole, alternate layers of chicken mixture and sauce. Top with bacon, cracker crumbs and poultry seasoning. Bake in a 375° oven for 30 to 45 minutes or until bubbly. Serves 6 generously.

Recipe categories: Chicken, Main dish, Casseroles.

Rating:

3.8

Average rating: 3.8, total votes: 4

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