"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Tetrazzini Recipe

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

Kristen Santilli
Added: Thursday, November 2, 2006


8oz. fettucini noodles, uncooked
1 clove garlic, minced
6 springs fresh parsley
2 T. olive oil
1 bay leaf, crumbled
1/2 tsp. salt
1/4 tsp. black pepper
6 T. butter
2 T. flour
1 c. hot chicken broth
1/2 c. light cream, warmed
1/4 c. white cooking wine
2 c. cooked chicken, cubed
1/4 c. grated parmesan cheese
1 fresh mushrooms, thinly sliced

Preheat oven to 350. Cook the noodles in salted, boiling water for 10 minutes and then drain. Mince garlic and chop parsley. Place oil in skillet and add mushrooms, bay leaf, garlic and parsley, salt and
pepper. Cook slowly for 4 minutes, stir. Place the butter in another sauce pan and melt, then add flour and blend. Add broth, stirring constantly until thickens. Remove from heat and add cream and wine. Place drained noodles in a buttered casserole dish. Spoon mushroom mixture over the noodles and top with chicken. Pour cream sauce over all and sprinkle with cheese. Bake for 15 minutes. When serving, toss the ingredients in casserole and blend all ingredients.
Serves 4.

Personal Notes:
Personal Notes:
My mother in law gave this recipe to me. She gave us the idea to use turkey and get rid of Thanksgiving leftovers. It works great!




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