"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken Tetrazzini Recipe

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

Contributor:  
Contributor:  

Added: Thursday, October 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup unsalted butter
1 lb mushrooms, sliced
1 pepper diced
1 yellow pepper, diced
1/3 cup flour
3 1/2 cups chicken stock
1 cup heavy cream
1/4 cup dry cherry
1/2 tsp salt
Pepper to taste
1 cup parmesan cheese
5 cups diced cooked chicken (crab or turkey can be substituted)
1 lb pound of spaghetti "al dente"

Directions:
Directions:
Preheat oven to 375 degrees. Grease a cooking pan.In a saucepan, melt butter and saute mushrooms for 5 minutes. Stir in flour. Gradually stir in chicken stock and cook. Stir constantly until sauce is thick. Stir in cream, cherry, salt, pepper, and 1/2 of the amount of cheese. Simmer for 5 minutes, stirring constantly. Arrange spaghetti in greased pan. Sprinkle with half the meat and 1/3 the sauce. Repeat layers. Sprinkle with rest of cheese. Bake for about 35-40 minutes.

Personal Notes:
Personal Notes:
Elodee Kroll, Wisconsin Service Center

 

 

 

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