Real Recipes From Real Home Cooks ®

chicken tetrazzini

Recipe by
Felicia Suarez
Westlake, LA
yield 6 to 8
prep time 25 Min
cook time 2 Hr

Ingredients For chicken tetrazzini

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

How To Make chicken tetrazzini

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

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