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“This recipe has been in our family for years and is a favorite. It can be doubled to serve 10-12. Goes well with french bread and a salad”
READY IN:
11hrs
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Place chicken in large pot and fill with enough water to cover. Add 2 tsp salt, 1 tsp onion salt and 1 tsp celery salt an d simmer gently until chicken is tender. Set aside to cool, then remove chicken from bones and cut into bite size pieces.
  2. Strain broth and reserve and set aside 2 1/2 cups broth. Add 3 qts of water and 2 tsp salt to remaining broth and bring to boil. Add spaghettini and cook for 6 minutes or until tender crosp, stirring occasionally.
  3. In medium skillet heat 3 Tbl butter, add mushrooms, sprinkle with lemon juice and 1/2 tsp salt. Saute until soft. Toss mushroom butter mixture withi spaghettini, cover and refrigerate overnight.
  4. Melt 3 Tbl butter, remove from heat and stir in flour, 1/2 tsp salt, black pepper and nutmeg. slowly stir in the reserved 2 1/2 Cups chicken broth. Cook sauce, stirring gently until thickened. Add 1 cup heavy cream and pour over chicken. Cover and refrigerate overnight.
  5. The next day pre-heat oven to 400 degrees. Stir chicken and sauce mixture, pour over spaghettini and toss gently until well mixed.
  6. Put in 12" x 18" x 2" baking dish and bake for 25 minutes or until hot through and through.
  7. *Note: I usually make this with the smallest elbow macaroni since I was never able to find spaghettini.

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