Chicken tetrazzine 2

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Current revision

Chicken Tetrazzini

Ingredients:

• 4 1/2 pounds chicken pieces
• 3 cups hot water
• salt
• 1 teaspoon onion salt
• 1/2 pound spaghetti
• 6 tablespoons butter
• 1/2 pound sliced mushrooms
• 1 tablespoon lemon juice
• 2 tablespoons flour
• 1/2 teaspoon pepper
• 1/8 teaspoon nutmeg
• 1/8 teaspoon paprika
• 1 cup heavy cream
• 2/3 cup grated parmesan cheese

Directions:
‘‘‘Day before’’’, cook chicken with 2 teaspoons salt, onion salt and simmer 1 1/4 hours until tender. Add water as needed. Remove chicken to bowl/reserve broth. Cool and separate meat from bones into bite size pieces. Refrigerate.
Set aside 2 1/2 cups of broth. To remaining broth, add 3 quarts of water. Bring to boil and cook spaghetti for 6 minutes. Drain and place spaghetti in 12” x 8” baking dish.
Heat 3 tablespoons of butter in skillet. Add mushrooms, lemon juice and sauté until soft/not brown. Toss with spaghetti and refrigerate covered.
Heat 3 tablespoons of butter in saucepan. Remove from heat - add flour, 1/8 teaspoon paprika, 1 1/2 teaspoons salt, pepper and nutmeg to make roux. Add 2 1/2 cups of chicken broth. Cook, stirring constantly, until thickened. Pour over chicken and refrigerate.
1 hour before serving, heat oven to 400 degrees. Stir chicken and sauce and pour over spaghetti, tossing to mix. Sprinkle with parmesan cheese and more paprika. Bake 25 minutes.