5.04.2010

Chicken Tetrazzini

This is a great recipe that my mom made often growing up. It is a good way to use left-over Thanksgiving turkey or left-over chicken from the rotisserie chickens you buy at the store.  But I usually make it from chicken that I cook myself (I like to mass cook 6 or so pounds of chicken at a time and freeze them in quart bags in 2 cup increments).  My kids now love this dinner just as I did as a kid.
{you will need}
10 oz. spaghetti noodles broken into 4" pieces (I use the whole grain kind and no one notices)
5 TB butter or margarine
7 TB flour (you may need to add just a little more if sauce is too thin)
3 cups chicken or turkey broth (I use 3 cups water with 3 bullion cubes, heated up so they can dissolve in the microwave)
1 cup light cream or canned milk, or I use regular milk
1 cup fresh or canned mushrooms (I never put them in but you can)
1/3 to 1/2 cup sliced green pepper, sautee for a couple of minutes
2 cups cooked chicken or turkey cut into pieces
2 cups cheddar cheese
1/4 cup parmesean cheese
pepper to taste (I don't add salt since there already is salt in most of the other ingredients)

{the prep}
Cook spaghetti in boiling water.  Do not over cook, if anything, undercook them just slightly since they will continue cooking once you put them in the oven.  Drain the noodles and set aside.   In another saucepan, melt butter.  Then, blend in flour.  Stir broth into flour mixture.  Add cream (or milk).  Cook until mixture thickens and bubbles.  Add pepper.

{the assembly}
1. Start with the 9x13" baking dish
2. Put 3/4 of the cooked noodles in the bottom
3. Next, put chicken or turkey evenly over noodles
4. Sprinkle green pepper evenly
5. Put the rest of the noodles on top
6. Pour sauce over noodles (I use a pasta fork to make sure the sauce goes through to the bottom)
6. Sprinkle with cheddar and parmesean cheeses

{bake} at 350 for 25 minutes or until bubbly.  Let it stand before serving.
 
I adapted this recipe from the Lion House cookbook.

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