CHICKEN TETRAZZINI
See also: Facts about Chicken Tetrazini
Serving Size: 8
Step One
6 Pounds Chicken, Whole -- cut up fryers
1 Large Onion -- chopped
1/3 pound Celery -- sliced
1 1/3 cups Carrots -- sliced
1/3 tablespoon Salt
1 Whole Bay Leaf
3 Cloves Garlic -- minced
1 quart Water
Step Two
Roux -- as needed
Step Three
1/2 pound Mushrooms
Step Four
1 Dash Tabasco Sauce
2 Tablespoons Sherry
1/2 Cup Heavy Cream
Step Five
1 1/3 pounds Cooked Spaghetti
1/2 Cup Parmesan Cheese -- grated
[1) Combine all ingredients in STEP ONE and simmer 3 hours.
[2) REMOVE Chicken and Bone.....Hold aside.....Skim Stock. Thicken Stock with roux.....Hold aside
[3) Saute Mushrooms.....COMBINE STOCK, CHICKEN AND MUSHROOMS IN POT, AND
SIMMER.
[4) Whip ingredients in STEP FOUR together lightly and add to Stock.....simmer 10 min and hold while cooking spaghetti.
[5) Cook Spaghetti.....
[6) Alternate layers of Spaghetti and Chicken, Spaghetti and Chicken, sprinkling each layer with parmesan cheese, in a Buttered Hotel Pan.....Sprinkle top with Parmesan cheese and Bake in Hot oven to Brown top.
Per serving: 827 Calories (kcal); 56g Total Fat; (62% calories from fat); 49g Protein; 28g Carbohydrate; 194mg Cholesterol; 565mg Sodium
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