Chicken Tetrazzini
"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
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 4 1⁄2 lbs chicken
- 4 cups water
- 5 1⁄2 teaspoons salt, divided
- 1 teaspoon celery salt
- 1 teaspoon onion salt
- 6 tablespoons butter, divided
- 2 tablespoons flour
- 1⁄4 teaspoon paprika
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon nutmeg
- 1 cup heavy cream
- 1 tablespoon lemon juice
- 8 ounces fresh mushrooms, sliced
- 12 ounces spaghettini
directions
- 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.
- 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.
- 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.
- 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.
- The next day pre-heat oven to 400 degrees. Stir chicken and sauce mixture, pour over spaghettini and toss gently until well mixed.
- Put in 12" x 18" x 2" baking dish and bake for 25 minutes or until hot through and through.
- *Note: I usually make this with the smallest elbow macaroni since I was never able to find spaghettini.
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RECIPE SUBMITTED BY
My husband and I are orginally from central Arkansas but have lived in Texas since 1985, when his new job brought us west. Even after 22 years in Texas I still refer to Arkansas as "home". We have 1 2-legged child, a boy, and 2 4-legged children, rescued doberman pinschers named Max and Angel. They aren't DOGS!, they are 4-footed people in fur suits. Totally spoiled but so loving and affectionate.
DH is an electronics technician working for a defense contractor and I'm a registered nurse currently doing telehealth nursing for a major insurance company. I work 10 hour night shifts from 8 pm to 6:30 am, so getting motivated to cook can be a challenge. Fortunately I do have 3 nights in a row off each week, which helps.
For past 10-12 years it has just been DH and myself at home and we ate out a lot. DH works days and I've mostly worked nights since becoming a nurse and it is truly easier to go out for dinner. We still eat out quite a bit but lately I've been cooking more. Thank goodness there doesn't seem to be a limit to how much you can put in your cookbooks here on 'zaar, mine are very full. I decided it was time to start trying some of those recipes I've been "collecting" so long and we've had some really good to exceptional meals and have cut back dining out to once or twice a week.
My Rating System:
5 - Exceptional, the recipe that DH continues to talk about how good it is several days later.
4 - Very good, the recipe that DH mentions how good it is several times during dinner. No changes are needed
3 - could be for one of 2 reasons. 1st reason is that I would rate it a 4 and DH would rate a 2 so I compromise on a 3; or 2nd reason, we both felt like something was missing. If it receives a 3 star rating for the 2nd reason, I would probably make it again, but would make changes to try to make it more satisfactory to our taste.
I don't give less than 3 stars. If we felt the recipe just didn't do it for us, and no amount of tweaking would help, I just delete the recipe from my cookbook. Everyone has different tastes and the next person may love it. I wouldn't want my review to make them not try it. This generally doesn't happen often, since I wouldn't fix anything that has a preponderance of ingredients that I know we don't like.
I have quite a cookbook collection - ranging from the little ones at the grocery store checkouts to gourmet hardback ones. Since finding 'zaar it is becoming easier to resist buying cookbooks. So I guess you would have to say 'zaar is my favorite cookbook.
