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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini is from Abhe & Svoboda, Inc. , 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 9 oz pkg Degiorno Linguini - cook for 1 minute and drain (I break the noodles in half before cooking)
2 Roasted Chickens from the Deli (remove the skin and cut the white meat into pieces)
Toasted Almonds (slivered almonds baked for about 5 minutes in 350º oven) do not burn
1 cup sliced mushrooms (optional)
1 cup freshly grated parmesan cheese

Veloute Sauce:
6 tablespoons butter
9 tablespoons flour
3 cups hot chicken broth
1 cup heavy cream
salt to taste

¼ teaspoon nutmeg
6 tablespoons dry sherry
Directions:
Directions:
Melt the butter in a heavy-bottomed pan. Stir in the flour and blend over moderate heat until smooth. Continue to cook, stirring constantly, for 2 minutes. Add the hot chicken broth, continuing to stir as the sauce thickens. Bring to a boil, lower the heat, and cook 2 minutes more. Pour in the cream, add salt, and heat thoroughly. Stir the nutmeg and sherry into the warm sauce and set aside.

Preheat the oven to 400º. Butter a 9X13 baking dish and spread ½ of the cooked linguini in it. Top with ½ of the chicken, cheese, mushrooms & almonds. Pour ½ the sauce over the linguini. Place the last ½ of noodles, chicken, mushrooms and almonds on top and spoon on the remaining sauce. Sprinkle with the grated cheese and bake for 30 minutes.

 

 

 

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