"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Chicken Tetrazanni Recipe

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This recipe for Chicken Tetrazanni, by , is from The Hillis Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Antolak
Added: Monday, June 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 chicken
2 small onions
salt 1/4 tsp pepper
1 16 oz package spaghetti
1/2 c butter
1/2 lb mushroons, sliced or small can
1 T lemon juice
1/4 tsp nutmeg
paprika
1/2 cooking or dry sherry
1 c half and half or milk
1 3oz grated Parmesan cheese
1/2 c flour

Directions:
Directions:
In large saucepot, place chicken, 1 onion, 1 T salt, pepper and water to cover; over high heat bring to boiling. Reduce heat to low, cover and simmer 30 minutes or until done. Remove chicken from pan; cool. Strain broth reserving 3 1/2 c. When chicken is cool, remove skin and bones. Set aside. Cook spaghetti acording to directions on package.

Preheat oven to 350. Chop remaining onion. In skillet over medium heat or in microwave, cook 2 T of butter, onion, mushrooms and lemon juice until done. Add remaining butter, flour, 1T salt, nutmeg, 1/2 tsp paprika until smooth. Gradually stir in sherry and remaining chicken broth stirring one time per minute until thickened. Stir in half and half and chicken and heat.

Put spaghetti in 13 X 9 casserole. Spoon chicken mixture over spaghetti. Sprinkle with cheese and paprika. Bake 20-30 minutes or until hot and bubbly

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This casserole can be frozen before or after baking. It can be made the day ahead and then put in fridge before baking, although it takes a little longer to bake when it is cold. It reheats well in oven or microwave.

 

 

 

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