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Chicken Tetrazini Recipe

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

Bess Spilfogel
Added: Monday, July 6, 2009


2 lbs cut-up chicken pieces
1/4 c margarine
1/3 c finely chopped onion
4 oz can mushrooms
3 tbsp flour
1 1/2 c chicken broth
1/2 c light cream
1/2 tsp salt
1/8 tsp pepper
1/2 c dry white wine
1/4 c grated Parmesan cheese
1/2 lb thin spaghetti
1/2 c grated Parmesan cheese

Place chicken pieces on a rack over boiling water. Cover and steam for 20 minutes. Remove skin and bones from chicken and dice.
Preheat oven to 375 degrees.
In large saucepan melt butter. Saute onions until golden. Add mushrooms (reserve liquid) and cook briefly. Stir in flour and gradually add chicken broth, light cream, and the reserved mushroom liquid. Continue to cook, stirring, until sauce has thickened. Add salt, pepper, wine, and 1/4 cup Parmesan cheese.
Cook spaghetti until almost tender. Combine with sauce and transfer to a 2 quart casserole. Sprinkle with 1/2 cup grated Parmesan cheese. Bake for 30 minutes, until bubbling and lightly browned.




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