Sally's Chicken Spinach Tetrazzini Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Chicken Stock:
8 whole chicken breasts (about 3#)
6 cups water
2 medium onions, quartered
2 medium carrots, sliced
2 stalks celery, sliced
1 tsp. thyme, crumbled
bay leaf
2 tsp. salt
8 peppercorns
Tetrazzini:
2 sticks butter
1/2 cup flour
2 cups heavy cream
1 cup dry white wine
1/4 tsp. pepper
1/8 tsp. ground nutmeg
2 cups shredded swiss cheese
1# sliced mushrooms
1 1/2# linguini
2 (10oz) frozen chopped spinach, thawed
1 1/4 cup fresh bread crumbs
1/3 cup melted butter
1/3 cup parmesan cheese
1/4 cup chopped parsley
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Directions: |
Directions:CHICKEN STOCK:
Place all in large pot, bring to a boil, lower heat, cover and simmer for 30 minutes or until tender. cool and cut into bite size pieces. Strain stock and measure 4 cups and set aside.
TETRAZZINI:
Melt 1/2 cup butter, blend in flour and cook stirring constantly 1 minute. Gradually stir in 4 cups of stock, cream and wine. Cook stirring constantly until thick and bubbly. Add pepper and nutmeg and cook another minute. Remove from heat and stir in swiss cheese until melted.
Saute the mushrooms in 1/2 cup butter
Cook linguini and drain
Squeeze water from spinach and gently toss everything together until mixed. Pour into greased casserole.
Combine bread crumbs, butter and parmesan cheese; sprinkle over dish.
Bake in 350º oven fo 30 minutes of until bubbly and browned. |
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Number Of
Servings: |
Number Of
Servings:16 |
Personal
Notes: |
Personal
Notes: Can be made ahead. Bring to room temperature before baking.
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