Chicken Tetrazzini
Jaynelle Stichler
ingredients
- 1 (3 lb.) chicken
- 1/4 cup flour
- 2 1/2 cups water
- 1/4 tsp. rosemary
- 1/4 tsp. pepper
- 8 oz. noodles
- Salt
- Paprika
- Butter or margarine
- 1/2 cup half & half cream
- 1 small onion
- 1 Tbsp. Parmesan cheese
directions
- 1
Place chicken, breast side down in large pot. Add water, pepper, and 2 teaspoons salt. Over high heat, bring to boil. Reduce heat to low, cover pot, and simmer 35 minutes. Remove chicken to large bowl; refrigerate 30 minutes.
- 2
Meanwhile, strain broth, reserving 2 cups. When chicken is cool, cut meat into bite-size pieces, discarding bones and skin. Set chicken aside. Prepare noodles as directed on box; drain.
- 3
In large skillet over medium heat, melt 2 tablespoons butter or margarine. Add onion and cook until tender. Remove onion and melt 3 tablespoons more butter; stir in flour, rosemary, 1 teaspoon salt, and 1/4 teaspoon paprika. Gradually add chicken broth and cook, stirring constantly, until thick. Stir in cream, chicken, noodles, and onion and cook over low heat until mixture is heated through. Sprinkle with Parmesan cheese and paprika.
Source: Stacey
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