Chicken Tetrazzini Recipe

From Dorothy McNett's Recipe Book.

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Chicken Tetrazzini

From Dorothy McNett's recipes at This uses about 3-4 cups cooked chicken, usually chicken breasts but any cooked chicken can be used. Saute, roast, broil or microwave chicken in advance and cut into strips.

2-3 large skinned and boned chicken breasts (about 3-4 cups cooked)
sprinklings of salt, pepper and paprika
1/2 pound spaghetti or linguini, cooked and drained
6 tablespoons butter or olive oil
1 onion, chopped
3-4 cloves garlic, minced
1/2 pound fresh mushrooms, sliced
2-3 sprigs Italian parsley, finely minced
1/3 cup all purpose unbleached flour
1/2 cup sherry or white wine
1 1/2 cups chicken broth
1 cup heavy cream
1 cup fresh peas or broccoli pieces
1 - 1 1/2 cups grated Parmigiano-Reggiano

Cook chicken breasts as desired, sprinkling with salt, pepper and paprika. I like to saute them in a bit of olive oil about 5 minutes per side, or until done. Or, I like to arrange them on a glass or ceramic plate, sprinkle with seasonings, cover with waxed paper and cook in the microwave oven 3 minutes. Turn them over, cover and cook another 3-4 minutes, or until done. In meantime, cook the pasta by bringing a pot of water to a full rolling boil (a pasta cooker is great). When water is fully boiling, add about 1 teaspoon salt and the pasta, cooking as per package directions. Drain and set aside. Slice the chicken into slivers. Set aside.
Preheat oven to 350 degrees. Oil or butter a 9 by 13 inch baking dish. In a heavy bottomed saute pan or skillet, heat the butter or oil. Add the chopped onion and garlic and cook about 1 minute and then add the sliced mushrooms and parsley. Cook and stir over medium-high heat about 5 minutes, or until mushrooms release their juices into the pan. Blend in the flour, stirring constantly and after about 1 minute blend in the sherry and chicken broth. Cook and stir about 2-3 minutes or until it thickens a bit. Blend in the cream and vegetables and 1/2 cup of the cheese. Heat but do not let it boil. Taste, adding more salt if needed, and perhaps a few grindings of pepper. Place the pasta and chicken pieces into the casserole and pour the sauce over. Sprinkle the top with the remaining cheese to cover completely, and perhaps a sprinkling of paprika. Bake 25-30 minutes, or until nicely browned.

Recipe created 2011-08-08.

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