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Chicken Tetrazzini Recipe
|Roasting chicken||5 Pound|
|Mushrooms||1 1⁄2 Pound|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Monosodium glutamate||2 Teaspoon|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
Calories 924 Calories from Fat 528
% Daily Value*
Total Fat 59 g91%
Saturated Fat 24.3 g121.6%
Trans Fat 0 g
Cholesterol 234.9 mg
Sodium 1085.7 mg45.2%
Total Carbohydrates 46 g15.5%
Dietary Fiber 1.3 g5.2%
Sugars 2 g
Protein 53 g105.9%
Vitamin A 21.1% Vitamin C 4.7%
Calcium 17.3% Iron 26.9%
*Based on a 2000 Calorie diet
Add 2 teaspoons salt, celery and onion.
Bring to boil; simmer, covered, until tender.
Cool chicken in broth.
Remove skin from chicken, and cut meat into bite-size pieces.
Reserve broth to use in sauce.
Saute" mushrooms in 1/4 cup butter or margarine until tender.
Cook spaghetti by package directions.
Melt 1/3 cup butter or margarine in a saucepan.
Stir in flour.
Gradually add 3 1/2 cups reserved chicken broth, well skimmed of fat, and the cream, stirring and cooking until smooth and thickened.
Add sherry, monosodium glutamate, salt and pepper and 1/2 cup cheese.
Simmer 5 minutes longer.
Place 1/3 spaghetti in bottom of greased 4-quart casserole.
Spoon 1/3 the mushrooms and 1/2 the chicken over spaghetti, topped by 1/3 the sauce.
Add another 1/3 the spaghetti, the remaining mushrooms and chicken and 1/3 sauce.
Top with remaining spaghetti and sauce.
Sprinkle casserole with remaining cheese.
Bake in a hot oven, 450 Ã‚Â°F., until brown on top, 30Ã¢â‚¬â€ 40 minutes.