Chicken Tetrazzini Glencrest Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 (51/2 to 6 lb) chicken
Butter
1/4 cup flour
2 cups hot chicken broth
1 1/2 cup Sherry
1 tsp lemon juice
Salt, Pepper
1 onion chopped
1/2 green pepper, chopped
1 lb mushrooms, sliced
1/2 lb thin spaghetti
1 cup grated Parmesan Cheese
|
|
Directions: |
Directions:Simmer chicken in water and cover until tender, about an hour. Let cool in broth. Pull skin from hen and slip meat from bones. Reserve broth. Chill meat, then dice.
Melt 1/4 cup butter in large saucepan over low heat. Add flour and stir 3 to 4 minutes, until well blended. Slowly stir in broth, cream and Sherry. Season with lemon juice and salt and pepper to taste. Simmer sauce, stirring with a wire whisk, until thick, smooth and hot.
Saute onion and green pepper in 2 tbs butter until tender. Remove from pan. Add mushrooms and saute. Add vegetables to sauce. cook according to package directions, using any leftover chicken broth as part of cooking liquid. Place spaghetti in bottom of greased shallow casserole. Cover with chicken and sauce. Sprinkle with Parmesan cheese. Bake at 325º to
350º for 30 minutes, until bubbly. |
|
Number Of
Servings: |
Number Of
Servings:8 to 10 |
Personal
Notes: |
Personal
Notes: I sometimes double the flour and butter to make for a thicker sauce. This is from "Bluegrass Winners" $16.95 plus $3 for postage and handling: The Garden Club of Lexington, Inc., PO Box 22091, Lexington KY 40522
|
|
This recipe for Chicken Tetrazzini Glencrest is from