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www.RecipeFaire.com Presents:
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Chicken Tetrazzini
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by:
Charlotte Zee
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Chicken Tetrazzini Recipe places chicken boiled in water, onion, parsley and thyme in sauce of butter, mushrooms, flour, nutmeg, white pepper, paprika, milk, half-and-half, ham and dry sherry plus cooked spaghetti noodles.
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INGREDIENTS
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1/3 cup butter or margarine
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1 cup sliced mushrooms
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1/3 cup flour
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3/4 teaspoon salt
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1/8 teaspoon each ground nutmeg, white pepper and paprika
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1 cup each milk and half-and-half
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1/2 cup cooked smoked pork shoulder picnic or leftover ham, cut in julienne strips
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1/4 cup dry sherry
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1/2 pound spaghetti or vermicelli
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1 cup grated Parmesan cheese
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For Chicken and Broth:
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1 frying chicken (3lbs.)
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1 small onion, coarsely chopped
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1 sprig parsley
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1 1/2 teaspoons salt
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1/8 teaspoon dried thyme
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2 cups water
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DIRECTIONS
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1:
Prepare chicken: Cut chicken into serving pieces. In a large frying pan or Dutch oven, combine with onion, parsley, salt, thyme, and water. Bring to a boil, reduce heat, cover, and simmer for about 1 1/2 hours, until chicken is very tender. Strain and reserve broth. Remove chicken from bones in large pieces, discarding bones and skin.
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2:
Preheat oven to 375°F. In a 3 quart saucepan heat butter and cook mushrooms until lightly browned. Remove with a slotted spoon and reserve. To the butter in the pan add flour, salt, nutmeg, pepper, and paprika; cook until bubbly. Remove from heat and gradually stir in 1 1/2 cups chicken broth; then mix in milk and half-and-half. Return to heat and cook, stirring constantly until thickened and bubbly. Mix in chicken, ham, sherry, and mushrooms.
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3:
Cook spaghetti in boiling salted water according to package directions, undercooking slightly. Drain, rinse with hot water, and drain again. Mix spaghetti with chicken and sauce. Place in a buttered 3 quart casserole; sprinkle with cheese. (At this point casserole can be covered and refrigerated for several hours or overnight.)
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4:
Bake, uncovered, until casserole is heated through and top browns (30 minutes to 1 hour).
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