Chicken Tetrazzini
Title: Chicken Tetrazzini
Categories: Chicken
Yield: 10 servings
2 Broiler fryers(3#)
1 pk Spaghetti(16oz)
4 c Water
1/2 c Flour,all-purpose
1/4 ts Pepper
1/4 ts Nutmeg,ground
2 Onion,small Paprika
Salt
1/2 c Sherry,dry
1/2 c Butter or margarine
1 c Half-and-half
1/2 lb Mushrooms,medium,sliced
1 c Parmesan cheese,grated
1 tb Lemon juice
1. Rinse chickens and their giblets and necks with running cold water. Place
chickens, breast side down, in 8-quart Dutch oven or saucepot add giblets,
necks, wtaer, pepper, 1 onion and 2 teaspoons salt over high heat, heat to
boiling. Reduce heat to low cover and simmer 35 minutes or until chickens are
fork-tender.
2. Remove chickens, giblets, and necks to large bowl refrigerate 30 minutes or
until easy to handle. Stra
3. Mince remaining onion. In 10" skillet over medium heat, in 2 tablespoons hot
butter or margarine (1/2 stick), cook minced onion, sliced mushrooms, and lemon
juice until onion is tender. Spoon mixture into 13x9" baking dish.
4. Prepare spaghetti a label directs drain. Add spaghetti to mushroom mixture
in baking dish toss.
5. Preheat oven to 350'F. In same skillet, melt remaining butter or margarine
stir in flour, nutmeg, 1 teaspoon salt, and 1/2 teaspoon paprika until smooth.
Gradually stir in sherry and reserved chicken broth, and cook, stirring, until
mixture thickens. Stir in half-and-half and chicken.
6. Toss chicken mixture with spaghetti. Sprinkle with Parmesan cheese and some
paprika. Bake 30 minutes or until hot and bubbly.