"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini, by , is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Collins
Added: Monday, February 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 ounces spaghetti, broken into 2 inch pieces
4 tablespoons butter
4 tablespoons flour
1 teaspoon salt
1/4 teaspoon nutmeg
2 cups chicken broth
1 cup light cream
1/4 to 1/3 cup sherry or Marsala
1/3 cup grated Parmesan cheese
2 cups cooked chicken, cubed
1/4 cup chopped green pepper
1/2 pound mushrooms, sliced
1 egg yolk
1 can (71/2 ounces) black olives packed in water, drained

Directions:
Directions:
Drop spaghetti into 6 cups rapidly boiling water. Bring water to a boil again and cook until tender, about 12- 15 minutes. Drain. Meanwhile, melt butter over low heat, blend in flour, salt, nutmeg, and stir constantly until mixture is smooth and bubbly. Remove from heat, stir in chicken broth and cream, bring to a boil and cook, stirring, for 1 minute. Stir in wine and cheese. Add sauce to cooked spaghetti. To the chicken add green peppers, mushrooms and egg yolk. Add chicken mixture to spaghetti and sauce, blending thoroughly. Pour into buttered 2.5 quart casserole. Top with black olives and bake, uncovered, at 350 degrees F for 25-30 minutes. Let stand for 10 minutes before serving.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Charles likes it without the green pepper and olives. For my vegetarian friends I make it without the chicken and its delicious. You don't have to use the sherry or Marsala and its still wonderful-- a very versatile dish!

 

 

 

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