CHICKEN TETRAZZINI
BONNIE HENKEL
FROM: MRS. LIL EHRMAN
ingredients
- 8 OZ COOKED SPAGHETTI (EL DENTE), BROKEN IN HALF
- 5 T. BUTTER
- 1 MEDIUM ONION
- 1 LARGE GARLIC CLOVE, MINCED. OR 1-1/2 TEASPOON MINCED FRESH GARLIC
- 1 CUP SLICED MUSHROOMS (OPTIONAL)
- 1/4 CUP FLOUR
- 2 1/2 CUPS MILK
- SALT AND PEPPER
- 1 CAN WATER CHESTNUTS, SLICED AND DRAINED (OPTIONAL)
- 2 CUPS CHOPPED COOKED CHICKEN
- 2 T COOKING SHERRY (POMPEIAN SHERRY COOKING WINE)
- 1/3 CUP GRATED PARMESAN CHEESE
- PAPRIKA
directions
- 1
1.) IN A LARGE POT OF BOILING, SALTED WATER COOK SPAGHETTI UNTIL EL DENTE ABOUT 10 MINUTES, DRAIN AND SET ASIDE.
- 2
2.) MELT 1 TABLESPOON OF BUTTER IN A LARGE FRYING PAN OVER MEDIUM LOW HEAT. ADD ONION, GARLIC AND MUSHROOMS; COOK UNTIL TNEDER, ABOUT 3 TO 4 MINUTES. REMOVE FROM PAN AND SET ASIDE.
- 3
3.) MELT REMAINING 4 TABLESPOONS BUTTER IN PAN. USING WHISK, BLEND FLOUR AND COOK, STIRRING FOR 203 MINUTES WITHOUT BROWNING. WHISK IN MILK AND SEASON TO TASTE WITH SALT AND PEPPER. COOK UNTIL SLIGHTLY THICKENED. ADD SAUTED ONION, GARLIC, MUSHROOM MIXTURE, WATER CHESTNUTS, SHERRY AND CHICKEN.
- 4
4.) PREHEAT OVEN TO 400 DEGREES. IN A GREASED 2 QT BAKING DISH ARRANGE LAYER OF SPAGHETTI; THEN A LAYER OF CREAMED CHICKEN. SPRINKLE WITH PARMESAN CHEESE AND PAPRIKA. REPEAT LAYERING PROCEDURE UNTIL DISH IS FULL. BAKE 30 MINUTES.
Source: BONNIE HENKEL
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