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Recipes like Moms* Used to Make

Tetrazzini

This is a good one to make with leftover chicken or turkey.  My roommate used to get sometimes a roast chicken from the deli counter at the grocery store and then we'd make this with the leftovers.  You can also just cook fresh chicken in a skillet or used canned chicken, if you prefer.  Mom said the original recipe called for water chestnuts but that we 'didn't like the way they crunched'.

8oz spaghetti, broken in half
Salt and cayenne pepper
5 TBLS butter
1 onion chopped
2 cups chopped cooked chicken
1 clove garlic, minced
1 cup sliced mushrooms
2-3 TBLS sherry
1/4 cup flour
1/2 cup grated Parmesan
2 1/3 cups milk
Paprika

Cook spaghetti, drain and set aside.
Melt 1 TBLS butter in large frying pan. Add onions, mushrooms and garlic and cook until tender, about 3 minutes.
Remove from pan and set aside.
Add remaining 4 TBLS butter and melt. Using whisk, blend in flout and cook 2-3 minutes without browning.
Whisk in milk, and season to taste with salt and cayenne pepper. Cook until slightly thickened.
Add onion/mushroom mixture, chicken and sherry.
Grease 2 quart casserole dish, and layer spaghetti, creamed chicken stuff, parmesan, and paprika.
Usually takes 2 - 3 layers, making sure you end with parmesan and paprika.

Bake 30 minutes in a 400 degree oven.
Bake 45-60 minutes at 350 if assembled ahead and refrigerated.


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14 September 2004

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