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The chicken tetrazzini from Mellisa Dallas - LOVE this dish!


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Joined: Jul 17, 2006

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Posted to Thread #18130 at 4:33 pm on Apr 27, 2010

Chicken Tetrazzini
From Melissa Dallas

One 5lb chicken, stewed with carrot, celery, onion, bay leaf, meat removed from bones & cut in bite sized pieces
1 lb spaghetti, cooked by package instructions
2 cups chicken stock, reserved from cooking
1/2 pound sliced mushrooms, sauteed (I doubled)
3/4 cup milk
3/4 cup dry white wine
1 cup whipping cream
1/4 cup butter
1/4 cup flour
salt & pepper to taste
3/4 cup fresh white bread crumbs
3/4 cup parmesan

Make a roux with butter & flour, add reserved stock, milk, wine and whipping cream, bring to a boil and cook one minute. Add mushrooms & chicken to sauce. Add salt & pepper to taste. Combine with cooked spaghetti & pour in a large shallow casserole dish. Combine crumbs & cheese & sprinkle on top. Bake at 350 for 30 minutes or until bubbly.


Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!


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