RECIPE: For Cheezz: Rec: Chicken Tetrazzini

RECIPE:
M

melissa-dallas

Well-known member
One 5lb chicken, stewed with carrot, celery, onion, bay leaf, meat removed from bones & cut in bite sized pieces

1 lb spaghetti, cooked by package instructions

2 cups chicken stock, reserved from cooking

1/2 pound sliced mushrooms, sauteed (I doubled)

3/4 cup milk

3/4 cup dry white wine

1 cup whipping cream

1/4 cup butter

1/4 cup flour

salt & pepper to taste

3/4 cup fresh white bread crumbs

3/4 cup parmesan

Make a roux with butter & flour, add reserved stock, milk, wine and whipping cream, bring to a boil and cook one minute. Add mushrooms & chicken to sauce. Add salt & pepper to taste. Combine with cooked spaghetti & pour in a large shallow casserole dish. Combine crumbs & cheese & sprinkle on top. Bake at 350 for 30 minutes or until bubbly.

 
Sounds yummy! Thanks Melissa! BTW, have you ever made it with a store-bought roasted chick?

 
No, I'm a slow foods kinda girl. I feel rich when I have a freezer-full of homemade stock.

This is one of those things I make that reminds me of my grandmother so it has to be a certain way.

 
No, I'm with you - friends think I'm crazy smileys/smile.gif I was just asking for one of "those days"

when I just can't summon up the energy.

 
they are opening a new burlington coat Factory store here in Vacaville, near the outlets but not >>

part of it, I think (not been over there yet but plan to go w/ a friend this Friday)
ANYWAY, anyone know good things to buy there? Never been to one.

I SWEAR That I capped those appropriately but my computer thinks it is my Bizzaro-English Editor and just does what it wants to sometimes...

 
I think the chicken would be fine, but it would need good stock versus

canned chicken broth to make the sauce taste rich.

 
I'm heading up to Elk Grove on the 23rd, so thanks for letting me know... I like that store!

 
MELISSA!!!! Am in the process of making the tetrazzini and have a question!!!

If you cook the spaghetti "according to package directions", then bake it for 30 min., isn't it going to overcook?? Any chance you ever made it with anything else, like shells or angel hair?

 
Jane, The recipe I have suggests al dente, then cool down prior to baking. Just a thought. I have

never made tetrazzini with anything but linguine or spaghetti.

Mellisa's recipe looks great, I am sure it will be wonderful!

 
I don't know if I mentioned it before but if you have an AARP card or AAA you can get a discount fly

flyer at the Outlet Office. The office is waaay in the back of the western side, near Big Dog. You can get 10-20% discounts at lots of the stores.

 
REVIEW of Chicken Tetrazzine -- MARVELOUS!!!! Going into my permanent file...

Honestly, it's almost like a grown-up mac 'n cheese. In the end I didn't have spaghetti, don't normally keep it around because DH only likes angel hair pasta, so ended up using small shells... perfect! In fact, that's what I'll use from now on. I cooked the pasta al dente, rinsed in cool water and drained. They didn't cook a bit more in the sauce, which was surprising. Love the crunchy topping of bread crumbs and parmesan ... all in all, quite yummy. Of course, not being able to leave well enough alone, DH thought I could try adding a bit of crisp cooked bacon... yeah, maybe smileys/smile.gif

 
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