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Tetrazzini Recipe

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

Grandma Marie
Added: Wednesday, March 4, 2009


6 tablespoons butter or margarine
5 tablespoons flour
1-1/2 cups chicken broth
1-1/4 cup light cream
1-1/2 cup dry whit wine
3/4 cup shredded Parmesan cheese
3/4 pound mushrooms, sliced
salted water
8 ounces noodles, vermicelli
3 cups slivered chicken

Note: a whole chicken boiled, will provide enough meat

Melt 2 tablespoons of butter, mix in flour and gradually blend in chicken broth, cream and wine. Continue cooking on low heat, stirring, for 3 minutes after mixture begins to simmer. Stir in 1/2 cup Parmesan cheese. Measure out one cup of the sauce and blend in remaining cheese. Melt the remaining 4 tablespoons of butter in a pan, add mushrooms and cook about three minutes. Reserve for later use. Put 2 qts. salted water on to boil. Add noodles and boil for time designated on package, drain. Combine the large portion of sauce (except for the one cup reserved) hot noodles and chicken, salt, and pepper to taste. Turn in to large casserole dish. Spoon the sauce from the reserved cup of sauce and the reserved mushrooms, on top of the casserole. Bake at 375 degrees until bubbling about 14 minutes.




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