Chicken Tetrazzini Recipe

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Chicken Tetrazzini

Felicia Suarez

By
@southeastcook


Rating:
☆☆☆☆☆ 0 votes
Serves:
6 to 8
Prep:
25 Min
Cook:
2 Hr

Ingredients

1 large
chicken

SAUCE INGREDIENTS

1/3 c
butter
1/2 c
flour
3 c
chicken stock
1/2 tsp
salt
1/8 tsp
pepper
2/3 c
light cream
1/2 c
chopped celery
1/4 c
chopped onion
14 oz
spaghetti, uncooked
1 lb
fresh mushrooms, sliced
3 Tbsp
butter
1/4 c
sherry
1/2 c
grated parmesan cheese

Step-By-Step

1Cut up chicken and simmer in water to cover.
2Add salt (one half teaspoon), three cut up celery stems and 1/2 medium onion.
3Simmer until tender (about 1 1/2 to 2 hours).
4Strain and chill stock.
5Remove chicken from bones in large pieces.
6Cut large pieces in 2 x 2 inch pieces.
7This should yield about four cups of meat.
8When stock has cooled, remove fat and measure three cups.
9Add water if necessary.
10Sauce - Melt butter and fry celery and onion until transparent (do not overcook).
11Add flour and seasoning and stir until well blended.
12Add stock slowly, stirring constantly.
13Bring to boiling point and boil for 2 minutes while stirring.
14Add cream very slowly.
15Tetrazzini - Break spaghetti into one inch pieces and cook and drain.
16Meanwhile, saute mushrooms in butter.
17Season sauce with sherry.
18Place spaghetti in shallow baking dish which has been buttered.
19Pour half of sauce over spaghetti.
20Put in a layer of chicken, then mushrooms.
21Pour remaining sauce over top.
22Top with cheese.
23Bake at 400 degrees until brown for 30 to 40 minutes.

About this Recipe

Course/Dish: Chicken
Regional Style: Italian
Other Tag: Quick & Easy