Thursday, January 29, 2009

Chicken Tetrazzini

A great way to use leftover chicken. I never seem to have any leftover, so I often start with fresh. You can boil a couple chicken breasts with bay leaf if you're in a hurry, but cutting the breasts into strips and sauteing it gives the chicken a better flavor.

Ingredients:
3 to 4 cups cooked chicken
salt and pepper
8 ounces thin noodles or spaghetti, cooked and drained
6 tablespoons of butter
8-12 ounces sliced mushrooms
1/4 cup flour
1 cup cream or half-and-half
2 cups chicken broth
1/4 cup dry sherry
1/4 cup grated Parmesan cheese
paprika

Directions:
  • Preheat oven to 425 degrees
  • Cook noodles according to directions. Meanwhile, in a skillet, melt 2 tablespoons butter over med-low heat; saute mushrooms until golden.
  • In a saucepan, melt 4 tablespoons butter; stir in flour and 1/2 teaspoon salt. Stir until smooth; add chicken broth and cream. Cook, stirring, until sauce is thickened. Add chicken, mushrooms and sherry; heat through.
  • Place noodles in a buttered baking dish; pour on sauce. Top with Parmesan cheese and sprinkle with paprika
  • Bake at 425 degrees for 15-20 minutes

Servings: 8

1 comment:

  1. This was so delicious! We loved the leftovers hot or cold. Thank you!

    ReplyDelete