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Recipes - Chicken Tetrazzini Recipe

Recipe Name

Chicken Tetrazzini

Submitted by

Lizinator

Recipe Description

Spaghetti & chicken in a creamed sherry sauce w/mushroom

Quantity	1	Quantity Unit	2 qt. casserole	Servings
Prep Time (minutes)	30	Cook Time (minutes)	30	Ready In (minutes)	60

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Ingredients
Amt.	Measure	Ingredient



4	breasts, bone and skin removed	breast
8	ounces	spaghetti
1	cup, pieces or slices	raw sliced mushrooms
1/2	stick	butter
1/4	cup	all-purpose flour
2	fliud ounces	Sherry
1/2	teaspoon	salt
1/8	teaspoon	black pepper, ground
3/4	cup, fluid (yields 2 cups whipped)	heavy cream
1	cup (8 fl oz)	chicken broth
1/2	cup	grated parmesan

Steps

Sequence	Step

1	Simmer chicken in a 2 qt. saucepan covered with water until tender. Remove chicken to cool, reserve chicken stock and add chicken bouillon or chicken stock base to richen. Slice chicken into small strips & set aside.
2	Cook spaghetti according to package instructions--remove and rinse with cold water before it reaches al dente stage as it will continue to soften when baking. Drain and set aside.
3	Saute mushrooms in a small amount of butter or olive oil until tender; set aside.
4	Melt 1/2 stick of butter in medium saucepan; stir in flour over medium heat until smooth and bubbly. Add 1 cup reserved chicken stock and cook over medium heat stirring constantly until thickened. Remove from heat and add cream, sherry, mushrooms, chicken and spaghetti, stirring until completely covered with sauce.
5	Pour mixture into ungreased 2 quart casserole. Top with 1/2 cup of parmesan cheese. Bake in preheated 350 degree oven for 30 minutes. Serve immediately.

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