Chicken Tetrazzini

  • One 4.5 pound roasting chicken, cut up
  • 3 cups hot water
  • Salt
  • 1 teaspoon onion salt
  • teaspoon celery salt
  • pound spaghetti
  • 6 tablespoons butter
  • pound mushrooms, sliced
  • 1 tablespoon lemon juice
  • 2 tablespoons flour
  • Paprika
  • teaspoon pepper
  • 1/8 teaspoon nutmeg
  • 1 cup heavy cream
  • 2/3 cup grated parmesan cheese

  1. Day Before In deep kettle: chicken, water, 2 tsp. salt, onion salt, celery salt: simmer covered until fork tender (1 to 1 ¼ hours). Remove chicken and allow to cool. Remove meat from bones in big pieces & cut breasts into thirds. Refrigerate.
  2. From kettle, remove 2 ½ cups broth; to rest of broth add 3 quarts of water & spaghetti. Cook 6 minutes (until tender). Then drain and place spaghetti in 12" x 8" x 2" baking dish.
  3. In Skillet: heat 3 tbs. butter, add mushrooms, sprinkle them with lemon juice and ½ tsp. salt. Saute them until soft but not brown; toss them and their butter with the spaghetti; refrigerate, covered.
  4. In Saucepan: melt 3 tbs. butter and remove from the heat; stir in flour, ¼ tsp. paprika, 1 ½ tsp. salt, pepper & nutmeg. Slowly stir in 2 ½ cups reserved broth (1/4 cup sherry may replace ½ cup broth). Cook sauce, stirring until thickened; then add cream; pour over chicken, Refrigerate all, covered.
  5. Next Day 1 hour before serving - heat oven to 400 degrees F. With fork stir up chicken & sauce, then pour as much sauce as possible over spaghetti while tossing. Now, turn the rest of the chicken mixture into the spaghetti, then sprinkle all with parmesan & paprika. Bake 25 minutes or until hot. Makes 8 servings.
Notes:
  • Substitute 1.8 lbs of boneless chicken or 4 big boneless breasts
  • Butter the bottom of the baking dish