Chicken or Turkey Tetrazzini

By kathya5084

I adapted this from the Good Housekeeping Illustrated Cookbook. I use chicken breasts instead of a whole chicken. I don't like the mess and hassle of cooking a whole chicken. You can also use leftover turkey.

Ingredients

• 3 pounds of boneless skinless chicken breasts (4 to 6 breasts depending on size)
• 2 small onions
• 1/4 teaspoon pepper
• 1 1/2 tablespoons salt or to taste
• Chicken stock/broth
• 1 16 ounce package spaghetti
• 1/2 cup butter (divided into 2 Tbl and 6 Tbl)
• 1 pound mushrooms, sliced
• 1 tablespoon lemon juice
• 1/2 cup all-purpose flour
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoonp paprika
• 1/2 cup dry sherry (optional)
• 1 cup half-and-half
• 6 tablespoons or 3 ounces fresh grated parmesan cheese

Details

Servings 12
Preparation time 60mins
Cooking time 90mins

Preparation

Step 1

Preheat oven to 350 degrees
In a large pot, place chicken, 1 peeled onion, pepper and 1 tablespoon salt. Cover with at least 4 1/2 cups water or stock, or a combination of both.
Heat to boiling over medium heat. Reduce heat to low and simmer covered for 20 minutes or until no longer pink in middle. Remove chicken to a large bowl.
Strain broth, reserving 3 1/2 cups (4 cups if sherry is not used).
When chicken is cool, tear into large chunks and set aside.
Cook spaghetti per directions for al dente. Drain and place in greased 13” by 9” baking dish.
Chop remaining onion. In a large skillet, over medium heat, melt 2 tablespoons butter. Sauté onion, mushrooms, and lemon juice in melted butter for 5 minutes. Remove to a medium bowl.
In the same skillet, melt remaining butter. Stir in flour, 1/2 tablespoon salt, nutmeg and 1/2 teaspoon paprika until smooth. Gradually stir in sherry and reserved chicken broth and cook, stirring until liquid is slightly thickened.
Add half-and-half, chicken chunks, and mushroom mixture and over low heat, stirring just until mixture is heated through.
Spoon chicken mixture over the spaghetti in the baking dish. Sprinkle with grated Parmesan cheese and add a little paprika.
Bake in 350◦ oven for 35 to 40 minutes or until spaghetti and chicken mixture is thoroughly heated and surface is golden and bubbly.
Let sit for 7 to 10 minutes before cutting.
Calories:
417 per 1/12th serving