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CHICKEN TETRAZZINI

See also: Facts about Chicken Tetrazini

Serving Size: 8
 

INGREDIENTS

    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
     

DIRECTIONS

[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.
 

NUTRITION
Per serving:
827 Calories (kcal); 56g Total Fat; (62% calories from fat); 49g Protein; 28g Carbohydrate; 194mg Cholesterol; 565mg Sodium
 

 

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