*  Exported from  MasterCook  *

                          Chicken Tetrazzini

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4      lb            Chicken -- up to 5 lb
                       Sauce:
    1/3  c             Butter
    1/2  c             Flour
  3      c             Chicken stock
    1/2  ts            Salt
    1/8  ts            Pepper
    2/3  c             Light cream
    1/2  c             Celery -- chopped
    1/4  c             Onion -- chopped
                       Tetrazzini:
  4      oz            Thin spaghetti
  1      lb            Fresh mushrooms -- sliced
  3      tb            Butter
                       Sauce -- that was just made
    1/4  c             Sherry
                       Chicken -- cooked
    1/2  c             Parmesan cheese -- grated

Cut up chicken and simmer in water to cover. Add 1/2 ts salt, three
cut up celery ribs, and 1/2 md onion. Simmer until tender, about
1-1/2 to 2 hours. Strain and chill stock. Remove chicken from bones
in large pieces. Cut large pieces in 2x2" pieces. This should yield
about 4 cups of meat.

When stock has cooled, remove fat and measure 3 cups. Add water if
necessary.

Sauce:

Melt butter and fry celery and onion until transparent. Do not
overcook. Add flour and seasoning and stir until well blended. Add
stock slowly, stirring constantly. Bring to boiling point and boil
for 2 minutes while stirring. Add cream very slowly.

Tetrazzini:

Break spaghetti into 1" pieces and cook and drain. Meanwhile, saute
mushrooms in butter. Season sauce with sherry. Place spaghetti in
shallow baking dish which has been buttered. Pour half of sauce over
spaghetti. Put in a layer of chicken, then mushrooms. Pour remaining
sauce over top. Top with cheese. Bake at 400°F until brown for 30 to
40 minutes.

Formatted by: Barbra <[email protected]>


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