* Exported from MasterCook * Chicken Tetrazzini Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 lb Chicken -- up to 5 lb Sauce: 1/3 c Butter 1/2 c Flour 3 c Chicken stock 1/2 ts Salt 1/8 ts Pepper 2/3 c Light cream 1/2 c Celery -- chopped 1/4 c Onion -- chopped Tetrazzini: 4 oz Thin spaghetti 1 lb Fresh mushrooms -- sliced 3 tb Butter Sauce -- that was just made 1/4 c Sherry Chicken -- cooked 1/2 c Parmesan cheese -- grated Cut up chicken and simmer in water to cover. Add 1/2 ts salt, three cut up celery ribs, and 1/2 md onion. Simmer until tender, about 1-1/2 to 2 hours. Strain and chill stock. Remove chicken from bones in large pieces. Cut large pieces in 2x2" pieces. This should yield about 4 cups of meat. When stock has cooled, remove fat and measure 3 cups. Add water if necessary. Sauce: Melt butter and fry celery and onion until transparent. Do not overcook. Add flour and seasoning and stir until well blended. Add stock slowly, stirring constantly. Bring to boiling point and boil for 2 minutes while stirring. Add cream very slowly. Tetrazzini: Break spaghetti into 1" pieces and cook and drain. Meanwhile, saute mushrooms in butter. Season sauce with sherry. Place spaghetti in shallow baking dish which has been buttered. Pour half of sauce over spaghetti. Put in a layer of chicken, then mushrooms. Pour remaining sauce over top. Top with cheese. Bake at 400°F until brown for 30 to 40 minutes. Formatted by: Barbra - - - - - - - - - - - - - - - - - -