Chicken Tetrazzini Recipe

1      Reviews by:    Nell Lawless   Chicken Tetrazzini Recipe braises a whole chicken with white wine, carrots, chopped onion, parsley and thyme then sauces with butter, flour, chicken stock, light cream and Parmesan cheese and then bakes all over macaroni . Food Category:    Chicken and Fowl Cuisine Origin:    Northeastern    Servings: 6 Calories: 672 per serving Print Preview Rate This Recipe Prep Time:   20 Minutes Cook Time:   55 Minutes Total Time:   1 Hour 15 Minutes

INGREDIENTS

• 1 (3 pound) broiler chicken
• 2 cups water
• 1 cup dry white wine
• 2 carrots, cubed
• 1 medium finely chopped onion
• 2 parsley stalks
• 1/2 teaspoon thyme
• 1 1/2 teaspoons salt
• 4 tablespoons butter
• 5 tablespoons flour
• 3 cups chicken stock
• 4 ounces light cream
• 6 ounces grated Parmesan cheese
• 1 cup sliced mushrooms
• 8 ounces ribbon macaroni

DIRECTIONS

• Place chicken in a casserole. Add water, wine, carrots, onion, parsley, thyme and salt. Bring to a boil, skim and let boil gently for about 40 minutes with casserole covered. Strain the stock and save. Skin and bone the chicken when cold. Cut the meat in slices.
• Melt 3 tablespoons butter in a saucepan. Add the flour and stir. Add in turns 3 cups stock. Add the cream and heat for about 5 minutes. Stir in the Parmesan cheese, but save some for the top. Preheat the oven to 350°F. Melt the rest of the butter in a frying pan and brown the mushrooms lightly.
• Bring 2 quarts of water with 3 teaspoons salt to a boil. Add the ribbon macaroni and boil until just soft, but no more. Wash the macaroni and drain.
• Mix mushrooms and macaroni and place at the bottom of a large ovenproof dish. Put the chicken on top. Pour on the sauce. Sprinkle with the remaining cheese. Bake in the oven for about 15 minutes.

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