Chicken Tetrazzini

By maxwells4

Chateau Elan-Mary Mickleboro

Ingredients

• 1 chicken, cut up
• 2 quarts water
• 2 tsp salt
• 1 medium onion, halved
• 3 celery tops, chopped
• 2 T butter
• 1 green bell pepper, chopped
• 1 large onion, chopped
• 1 clove garlic, crushed
• 1 lb baby bella mushrooms, sliced
• 1 T butter
• 1/2 cup flour
• 2 cups milk, warmed
• 1/3 cup dry sherry
• Salt to taste
• 1/4 tsp pepper
• 4 cups shredded sharp cheddar cheese
• 1 lb spaghetti, cooked al dente

Details

Servings 10

Preparation

Step 1

Combine chicken, water, salt, onion halves and celery tops in pot. Simmer for 2 hours or until chicken is tender. Strain broth and skim top, reserve 2 cups. Remove skin and bones from chicken, cut chicken into 1-inch chunks. Melt 2 T butter in large saucepan. Add green pepper,, chopped onion, and garlic. Saute until tender. Add mushrooms. Cook until heated through. Remove vegetables and set aside. Melt remaining 1 T butter in saucepan. Add flour and cook for a minute. Add milk, reserved chicken broth, sherry, salt, and pepper gradually. Cook until thicken, stirring constantly, remove from heat. Add 3 cups of cheese. Cook until cheese is melted, stirring constantly. Stir in chicken mixture and reserved vegetables. Combine with spaghetti, mix well. Spoon into nonstick 9X13 inch casserole dish. Bake, covered, @ 350 degrees for 40 minutes. Uncover, sprinkle with remaing cheese. Bake until cheese is melted.