Chicken (or Turkey) Tetrazzini
December 16th, 2008. Filed under: Nancy's Recipe Box.I plan on making a batch of this for some freezer meals this week. This recipe was given to me by a friend, Terry Martin, when we were at OBC together. Three families from my local church made the trek from Indiana to Joplin, MO to attend Bible college. There was Jim and Paulette and their boys, Terry and Tony with their two children and my husband and I with our two. It was like leaving home for college, but taking home with you. Thank you, Terry. I miss all the times we spent together living in Joplin and sewing together before that.
CHICKEN TETRAZZINI
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1 roaster, cut up
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3 cups hot water
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salt
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1 tsp onion salt
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1/2 tsp celery salt
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1/2 lb spaghettini
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6 tbsp butter or margarine
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1/2 lb fresh mushrooms
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1 tbsp lemon juice
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2 tbsp flour
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1/4 tsp pepper
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1/8 tsp nutmeg
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1 cup heavy cream
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2/3 cup Parmesan cheese
Day before:
In deep kettle, place chicken, water, 2 tsp salt, onion salt, celery salt. Simmer, covered, until chicken is fork tender. 1 – 1 1/4 hr. (Add water if needed.) Remove bird to bowl (reserve broth) when cool enough to handle. Remove meat from bones in big pieces; cut breast into thirds. Refrigerate chicken meat in covered bowl at once. Set aside 2 1/2 cups chicken broth. To rest of broth in kettle, add 3 qt water, 2 tbsp salt and bring to a boil. Then slowly add spaghettini (so water doesn’t stop boiling) and cook 6 minutes or until tender, stirring occasionally. Drain and place spaghettini in a 12″ x 8″ x 2″ baking dish. Meanwhile, in medium skillet, heat 3 tbsp butter. Add mushrooms and sprinkle with lemon juice and 1/2 tsp salt. Saute’ mushrooms until soft but not brown, stirring occasionally. Toss them and their butter with the spaghettini and refrigerate covered. In a saucepan, melt 2 tbsp butter. Then remove pan from heat and stir in flour, 1/4 tsp paprika, 1 1/2 tsp salt, pepper and nutmeg. Slowly stir in 2 1/2 cups broth. Cook sauce, stirring, until thickened. Add cream, then pour sauce over the chicken. Cover and refrigerate.
Next day:
1 hour before serving start heating the oven to 400F. With fork stir chicken and sauce, then pour as much of sauce as possible over the spaghettini while tossing to mix well. Place chicken in the center of the spaghettini. Sprinkle with Parmesan and more paprika. Bake 25 minutes or until hot.
Thanks, Terry. It always turns out well, even when I take short cuts and use tinned mushrooms. I already have turkey in the freezer waiting until I buy the cream and then it’s bake day.
December 17th, 2008 at 07:39
hey there just up for a drink of water and poped in thank you for recipe it looks like its going to be real good.and i will have fun making it . well i am off to bed again i have to be at the doc,s at 9;45 and its still wet and nasty out. so i will write you later love ya… TY