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Chicken Tetrazzini Recipe | |
Italian Chicken | |
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Ingredients:
5lb chicken4 cups hot water 2 1/2 tsp salt 2 onions 4 carrots 3 stalks celery 1 1/ tsp onion salt 1 tsp celery seed 1 tsp poultry seasoning 1 1/4 lbs spaghetini 4 tbsp butter 3/4 lb mushrooms, sliced 1 1/2 tbsp lemon juice 3/4 tsp salt 1/2 cup sliced almonds 4 tbsp butter 2 tbsp flour 1/4 tsp paprika 1 1/2 tsp salt 1/2 tsp pepper 1/8 tsp nutmeg 1/4 cup dry sherry 2 cups chicken broth 1 cup heavy cream 1 cup Parmesan cheese, grated Paprika
Directions:
Simmer until tender, 1 1/4 to 1 1/2 hrs, 5 lb chicken in 4 cups of water, 2 1/2 tsp salt, 2 onions, 4 carrots, 3 stalks of celery, 1 1/2 tsp onion salt, 1 tsp celery seed, 1 tsp poultry seasoning. Cool. Remove meat in big piece. Set aside. Also set aside 2 cups stock. Add rest of stock to enough water to make 6 quarts. Add 2 tbsp salt. When boiling add 1 1/4 lbs spaghetini. Cook 6 minutes. Drain, place in bottom of large baking dish. In skillet melt 4 tbsp butter and saute until soft 3/4 lb mushrooms, sliced. Sprinkle with 1 1/2 tbsp lemon juice and 2/4 tsp salt. Add 1/2 cup sliced almonds. Pour over spaghettini.Melt, then remove from heat 4 tbsp butter. Blend in 2 tbsp flour, 1/4 tsp paprika, 1 1/2 tsp salt, 1/2 tsp pepper and 1/8 tsp nutmeg.Stir in slowly 1/4 cup dry sherry and 2 cups chicken broth. Cook and stir until thickened. Remove from heat. Add 1 cup heavy cream. Mix with chicken. Place on top of spaghettini. Refrigerate or freeze. When ready to serve, bring to room temperature, sprinkle with 1 cup grated Parmesan cheese and paprika and bake at 350F about 1/2 to 3/4 hour. This is worth every bit of work. Serves eight
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