Monday, July 03, 2006

Chicken Tetrazzini

Growing up one of the rare foods we got that I really enjoyed was Chicken Tetrazzini. It was rich, thick, delicious, and I could eat it all day. Who served this marvelous taste fest? My High School Cafeteria. It was one of the foods they actually did right. The other day I was thinking about recreating this dish and found an easy way to make it a crock pot.

2 1/2 pounds chicken -- cut up
1 cup water
1/2 cup dry white wine
1 medium onion -- chopped
salt and pepper
1 tablespoon parsley -- minced
1/3 cup butter or margarine
1/3 cup flour
1/2 cup light cream
4 ounces mushrooms -- drained
8 ounces spaghetti -- broken in 2 " pieces, cooked and drained (small Egg Noodles would also work)
1/2 cup grated parmesan cheese


In crockpot combine chicken, water, salt, thyme, pepper and parsley. Cover and cook on low 10-12 hours or until chicken is very well done. Remove chicken then strain broth into a bowl. Remove meat from bones. Cut or tear chicken into small parts and set aside.

Add butter to crockpot and turn on high. Melt butter, stir in flour. Gradually pour in broth, then cream. Cook on high 30 minutes, until bubbly. Stir in cooked chicken, mushrooms and cooked spaghetti.

Cover and cook on high 15 minutes. Sprinkle the top with Parmesan cheese.

You may also consider providing a topping of crushed Chinese noodles.

This recipe for Chicken Tetrazzini serves/makes 4