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CHICKEN TETRAZZINI

See also: Facts about Chicken Tetrazini

Serving Size: 8
 

INGREDIENTS

Step One
6      Pounds Chicken, Whole -- cut up fryers
1      Large Onion -- chopped
1/3    pound Celery -- sliced
1 1/3  cups Carrots -- sliced
1/3    tablespoon Salt
1      Whole Bay Leaf
3      Cloves Garlic -- minced
1      quart Water
                      
Step Two
Roux -- as needed
                      
Step Three
1/2    pound Mushrooms
                      
Step Four
1      Dash Tabasco Sauce
2      Tablespoons Sherry
1/2    Cup Heavy Cream
                      
Step Five
1 1/3  pounds Cooked Spaghetti
                      
1/2    Cup Parmesan Cheese -- grated
 

DIRECTIONS

[1) Combine all ingredients in STEP ONE and simmer 3 hours.

[2) REMOVE Chicken and Bone.....Hold aside.....Skim Stock. Thicken Stock with roux.....Hold aside

[3) Saute Mushrooms.....COMBINE STOCK, CHICKEN AND MUSHROOMS IN POT, AND
SIMMER.

[4) Whip ingredients in STEP FOUR together lightly and add to Stock.....simmer 10 min and hold while cooking spaghetti.

[5) Cook Spaghetti.....

[6) Alternate layers of Spaghetti and Chicken, Spaghetti and Chicken, sprinkling each layer with parmesan cheese, in a Buttered Hotel Pan.....Sprinkle top with Parmesan cheese and Bake in Hot oven to Brown top.
 

NUTRITION
Per serving: 827 Calories (kcal); 56g Total Fat; (62% calories from fat); 49g Protein; 28g Carbohydrate; 194mg Cholesterol; 565mg Sodium