Tuesday, November 6, 2012

Chicken Tetrazzini

This is Bonnie, Vicki's mom.  This dish is a comfort food for me. When I was 15 or 16 we drove to Utah from Mesawith a group of youth from our ward. We drove all day and into the night. We stopped at a restaurant late, probably 8 pm and this is all the restaurant had for us to eat. I was so hungry that it tasted so good. I have always felt warm and fuzzy towards it since. I gave it a 10, Dennie a 9. He really liked it. He said the chicken was a little tough, but “that is the chicken’s problem, not yours.”
Chicken Tetrazzini
2 cups cooked chicken (about 10 oz.) ¼ cup flour
2 cups half and half ½ t salt
½ cup milk ¼ t garlic salt
1 small can mushrooms 1/8 t white pepper
2/3 cups grated Parmesan Cheese 2 chicken bouillon cubes
¼ cup butter 8 oz. spaghetti, cooked, blanched, and drained
In a 3 qt sauce pan, melt butter. Blend in flour, salt, garlic salt and pepper. Add half and half, milk, and bouillon cubes. Cook stirring constantly until think and smooth. Add 1/3 cup cheese, chicken and mushrooms. Stir in spaghetti. Pour into a greased 2 quart casserole dish, sprinkle with remaining cheese and bake in oven for 375* for 20 to 25 minutes.
I do not bake this, preferring to just use it from the stove. That is the way the restaurant served it. We added green beans from our garden.

1 comment:

  1. We like this, too, but Joe likes me to bake it with croutons on top; just enough to crisp up the top.