Chicken Tetrazzini

And this is my recipe for the week (as you can see, the portions would be suitable for a church social) but, as Ed, our kitchen manager, said, it’s easy to cut in half!


24 portions


1 cup butter or margarine
1 cup flour
1 cup finely grated onions
Heavy dash salt and pepper
1 qt. chicken broth/stock/bouillon
1 qt. half & half
1-1/2 lbs spaghetti
8 cups cubed cooked chicken
½ c cooking sherry
12 oz sliced fresh mushrooms
2 cups grated parmesan cheese


Cook spaghetti until almost done. Drain, rinse and set aside.

Sauté onions in butter until clear – do not brown.

Add flour to make roux. Cook and stir until mixture thickens.

Gradually add hot chicken stock, stirring constantly with wire whisk. Let mixture cook and thicken.

Gradually add half and half, continuing to stir. Bring to boil and boil 1 minute.

Stir in sherry, seasonings, cooked spaghetti, chicken, mushrooms.

Pour into greased hotel pan. Top with grated cheese.

Bake uncovered 325 deg. Oven 30 minutes

To brown – stick under broiler for 2-3 minutes.

Keep hot for serving – serve additional small cup of parmesan cheese when serving. Garnish with parsley.


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