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Chicken Tetrazzini - Chicken Plan
Recipe By : Freeze With Ease copyright 1965
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Freezer Meals
Amount Measure Ingredient -- Preparation Method
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2 cups chicken stock
3 tablespoons salt
1 1/4 pounds spaghettini
4 tablespoons butter
3/4 pound mushrooms -- sliced
1 1/2 tablespoons lemon juice
1 1/2 teaspoons salt
1/2 cup almonds -- sliced
6 tablespoons butter -- divided
2 tablespoons flour
1/4 teaspoon paprika
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/8 teaspoon nutmeg
1/4 cup sherry
2 cups chicken stock
1 cup heavy cream
meat from 5# cooked chicken
1 cup parmesan cheese -- freshly grated
In a large kettle combine 2 cups chicken stock with enough water to make 6 quar
ts. Add 3 T salt. Cover and bring to a boil. Add spaghettini and cook 6 minutes
. Drain, place in large baking dish.
In skillet melt 4 T. butter. Add sliced mushrooms and saute until soft. Sprink
le with lemon juice and 3/4 tsp salt.Pour mushrooms over spaghettini.
In the skillet, brown almonds in 2 T. butter. Drain and add almonds to spaghet
tini.
Melt 4 T. butter and then remove from heat. Stir in flour, 1/4 tsp paprika, 1 1
/2 tsp salt, pepper and nutmeg. Return to low heat and slowly add sherry and 2
cups chicken stock, stirring constantly. Add heavy cream and cook and stir unti
l thickened . Remove from heat and combine with the chicken meat.
Place on top of spaghettini. Chill quickly and freeze. When ready to serve, def
rost, sprinkle with parmesan cheese and paprika.
Bake at 350 about 45 to 60 minutes.
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