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Chicken Tetrazzini Recipe

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

Rose Zellmer
Added: Sunday, July 1, 2007


2 chicken breast in strips, 1 onion, diced, 1 tbsp garlic puree, 1
tsp celery leafs, 1 tsp thyme,
4 cups noodles cooked, 8 tbsp butter, 1 tsp garlic powder, 6 tbsp
flour, 2 1/4 cup chicken broth, 3/4 cup white wine, 4-6 tbsp
whipping cream, 1/2 cup Parmesan cheese,
1 cup sliced mushrooms, 6 tbsp sliced almonds

Preheat oven to 375
Cook chicken with spices till done, set aside. Boil noodles
until done and drain and mix with 1 tbsp butter and garlic. Put
noodles in oven proof pan and place in oven to keep warm.
SAUCE - melt 6 tbsp butter, add flour. When blended, add
chicken broth and bring to boil. Cook 2 minutes, add wine,
simmer for a few minutes. Put chicken strips on top of
noodles and sprinkle with salt and pepper. Cook mushrooms
in 1 tbsp butter till done and put on top of chicken. Finish
sauce with cream, simmer 1 minute and add salt and pepper
to taste. Spoon sauce over dish and sprinkle with cheese.
Bake 10-15 minutes or until heated. While baking, brown
almonds in 1 tbsp butter. Top dish with almonds and serve.

Number Of Servings:
Number Of Servings:




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