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Slow-Cooked Chicken Tetrazzini Recipe
|Chicken||3 Pound, cut up|
|Water||1 Cup (16 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, chopped|
|Minced parsley||2 Tablespoon|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Light cream||1⁄2 Cup (8 tbs)|
|Canned mushrooms||4 Ounce, drained (1 Can)|
|Spaghetti||8 Ounce, broken into 2-inch pieces, cooked and drained|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Calories 605 Calories from Fat 301
% Daily Value*
Total Fat 34 g52%
Saturated Fat 14.5 g72.7%
Trans Fat 0 g
Cholesterol 157.6 mg
Sodium 485.8 mg20.2%
Total Carbohydrates 29 g9.8%
Dietary Fiber 0.73 g2.9%
Sugars 1.4 g
Protein 43 g86%
Vitamin A 18.3% Vitamin C 12.1%
Calcium 14.3% Iron 16.9%
*Based on a 2000 Calorie diet
Cover and cook on low 10 to 12 hours or until chicken is very well done.
Strain broth into bowl or container.
Remove meat from bones.
Cut chicken into slivers and set aside.
Add butter to slow-cooking pot; turn control to high.
Melt butter; stir in flour.
Gradually pour in broth, then cream.
Cook on high 30 minutes or until bubbly.
Stir in cooked chicken, mushrooms, and cooked spaghetti.
Cover and cook on high 15 minutes.
Sprinkle top with Parmesan cheese.
Makes 8 servings.