"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini, by , is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ro Targonski


6 cups chicken pieces, breasts and thighs
2 onions, studded with 2 cloves
4 stalks celery
2 carrots
2 tablespoons salt
1 bay leaf
6 cups water
1/4 pound butter
1/2 cup (or more) flour
Tabasco sauce to taste
1 cup light cream
1/2 cup dry white wine
2 or 3 cloves garlic, chopped
18 sprigs parsley, chopped
1 pound mushrooms, thinly sliced
6 tablespoons butter
1 pound egg noodles
1/2 cup grated Parmesan cheese
dots of butter
sliced almonds

Put chicken, onions, celery, carrots, salt, and bay leaf in water in a large kettle, bring to a boil, and simmer until tender. Remove chicken and set aside to cool; remove skin and bones, break chicken into rather large bite-sized pieces, and set aside. Reduce broth to 2 cups of liquid by boiling.

Melt 1/4 pound butter in a saucepan, add flour, and stir with a whisk until blended. Bring broth to a boil and slowly add it to the roux, whisking until smooth. Add Tabasco. Remove from heat and stir in cream and wine.

Saute garlic, parsley, and mushrooms in 6 tablespoons butter until mushrooms are limp.

Cook noodles according to package directions. Do not overcook.

Put into a large casserole dish in layers the noodles, chicken, mushroom mixture, and sauce. Add Parmesan and dots of butter. Sprinkle with sliced almonds.

Bake in a preheated 350-degree oven, covered, for 10 minutes, and uncovered under the broiler for 5 minutes until top is toasty and bubbly and a nice golden color.

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Personal Notes:
Personal Notes:
This recipe is from the cookbook "Guess Who's in the Kitchen?" by Kathryn Wellde, who is the mother of a friend I worked with many years ago. As some of you will remember, for a long time this was the dish I usually served to company. I made it about a year ago for a dinner party, and it is still good!




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