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CHICKEN TETRAZZINI 4 1/2 lb. chicken 3 c. water 2 tsp. salt 1 tsp. onion powder 1/2 tsp. celery salt 6 Tbsp. butter 3 Tbsp. flour 1/4 tsp. paprika 1/4 tsp. pepper 1/4 tsp. nutmeg 3/4 tsp. salt 1 c. sour cream 1/2 lb. spaghetti 8 oz. mushrooms 1 Tbsp. lemon juice 1/4 tsp. salt Cook chicken, 2 teaspoons salt, onion powder and celery salt in 3 cups water for 45 minutes to 1 hour or until done. Cut into chunks. Reserve 2 1/2 cups broth. Add water to remaining broth. Cook spaghetti until done. Drain and put in baking dish. Saute mushrooms in 3 tablespoons butter, 1/4 teaspoon salt and lemon juice. Toss mushrooms with spaghetti and refrigerate overnight. Sauce: Melt 3 tablespoons of butter and remove from heat. Add flour, paprika, pepper, nutmeg and 3/4 teaspoon salt. Slowly add 2 1/2 cups reserved broth. Cook until thickened. Stir in sour cream. Pour over chicken chunks and refrigerate overnight. To serve, stir together and heat 25 minutes or until hot at 400 degrees. Sprinkle with 2/3 cup grated Parmesan cheese and serve. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |