Classic Chicken Tetrazzini
Chicken (or turkey) Tetrazzini has been around since before casseroles were casseroles. Tetrazzini can claim all the attributes of well-behaved funeral food. It is a food that almost all people like. It can be made ahead, it freezes well, and it expands well to feed a crowds if needed. Goodness knows, it's familiar! It is smooth and rich and comforting.
3 large chicken breasts-with bones-about 3 to four cups of meat
1 pound of fettuccini
3/4 pound of mushrooms, sliced
2 Tablespoons butter. (for sautéing mushrooms)
3 Tablespoons butter (for the sauce)
2 Tablespoons flour
2 cups chicken broth (reserved from cooking chicken, or canned)
Salt and pepper to taste
1 cup whipping cream, heated
3 Tablespoons dry Vermouth (or dry white wine)
Grated Parmesan cheese-about 1/2 cup
Boil the chicken breasts (in water with onion, carrot, celery and thyme if using the broth). Cut the meat off the bones and cut into cubes and place in a medium-sized bowl. If using reserved broth, strain to make it clear. Sauté the mushrooms in 2 Tablespoons of butter until just done. Remove from heat and place in a large bowl.
Cook butter and flour over low heat for 3 to four minutes, stirring constantly. Then stir in broth. When thickened add the cream and vermouth and season to taste with salt and pepper.
Preheat oven to 375° and butter a large baking dish.
Cook the pasta, drain thoroughly, and place in the bowl with the mushrooms.
Miss all ingredients together and place in a baking dish. Sprinkle Parmesan Cheese over the entire casserole and bake until heated through and browned on top.
This may be made a day ahead and refrigerated. Remove from refrigerator2 to 3 hours before baking. It may be frozen. Thaw in refrigerator and then bring to room temperature, as above, before bashing. Cook for 25 minutes, remove foil cover and bake until top is browned.
Serves 8-10.
Chicken (or turkey) Tetrazzini has been around since before casseroles were casseroles. Tetrazzini can claim all the attributes of well-behaved funeral food. It is a food that almost all people like. It can be made ahead, it freezes well, and it expands well to feed a crowds if needed. Goodness knows, it's familiar! It is smooth and rich and comforting.
3 large chicken breasts-with bones-about 3 to four cups of meat
1 pound of fettuccini
3/4 pound of mushrooms, sliced
2 Tablespoons butter. (for sautéing mushrooms)
3 Tablespoons butter (for the sauce)
2 Tablespoons flour
2 cups chicken broth (reserved from cooking chicken, or canned)
Salt and pepper to taste
1 cup whipping cream, heated
3 Tablespoons dry Vermouth (or dry white wine)
Grated Parmesan cheese-about 1/2 cup
Boil the chicken breasts (in water with onion, carrot, celery and thyme if using the broth). Cut the meat off the bones and cut into cubes and place in a medium-sized bowl. If using reserved broth, strain to make it clear. Sauté the mushrooms in 2 Tablespoons of butter until just done. Remove from heat and place in a large bowl.
Cook butter and flour over low heat for 3 to four minutes, stirring constantly. Then stir in broth. When thickened add the cream and vermouth and season to taste with salt and pepper.
Preheat oven to 375° and butter a large baking dish.
Cook the pasta, drain thoroughly, and place in the bowl with the mushrooms.
Miss all ingredients together and place in a baking dish. Sprinkle Parmesan Cheese over the entire casserole and bake until heated through and browned on top.
This may be made a day ahead and refrigerated. Remove from refrigerator2 to 3 hours before baking. It may be frozen. Thaw in refrigerator and then bring to room temperature, as above, before bashing. Cook for 25 minutes, remove foil cover and bake until top is browned.
Serves 8-10.
No comments:
Post a Comment